New Season Scotch Lamb and Mint Ravioli, Scotch Lamb loin, Buttered Spinach, Garlic Puree and caramelised onion granola



Standard Supplier 9th August 2016

New Season Scotch Lamb and Mint Ravioli, Scotch Lamb loin, Buttered Spinach, Garlic Puree and caramelised onion granola

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the New Season Scotch Lamb and Mint Ravioli, Scotch Lamb loin, Buttered Spinach, Garlic Puree and caramelised onion granola recipe below as tried and tested by our professional chefs. Serves 8 - In association with Quality Meat Scotland. Photography by Guy Hinks


  • 2 Loins Of Scotch Lamb approx. 200g each
  • 250g Baby Leaf Spinach
  • Oil for frying
  • Eggs for an egg wash
  • 50 g butter
  • For the pasta
  • 325g 00 Pasta Flour
  • 95g Whole Egg
  • 70g Egg Yolks
  • 15g Salt
  • 1 dessert spoon Olive oil
  • For the Ravioli Filling
  • 1 kg Scotch Lamb shoulder bone out
  • 4 Carrots
  • 2 Sticks Celery
  • 2 Leeks
  • 2 White Onions
  • 15g Thyme
  • 15g Rosemary
  • 50g Mint
  • Salt and pepper
  • For the Granola
  • 4 White Onions
  • 2 Egg Whites
  • 200g Porridge Oats
  • 10g Salt
  • For the garlic puree
  • 175g Peeled Garlic
  • 125g Butter


Caramelised onion granola:
1. Peel and slice the onions thinly and place in a pot with a pinch of salt
2. Slowly cook down on a low heat until the onions go an evenly coloured golden brown.
3. Blend the onions in a food processor until smooth then allow to cool.
4. In a bowl combine the onions, salt, egg whites and oatmeal and then place on a baking tray
5. Bake in the oven at 150°C breaking up the mix every 10 minutes until large golden brown nuggets are formed
6. Allow to cool then store in an airtight container until needed.
Ravioli filling:
1. In a large frying pan brown the Scotch Lamb shoulder on all sides then transfer to a medium to large pot.
2. Peel and roughly chop all of the vegetables and add to the pot as well as the thyme and rosemary.
3. Cover with water and bring to the boil
4. Turn down the heat to low and cover pot with a lid and slowly braise the Scotch Lamb for approx. 2 hours or until the meat is tender
5. When the Scotch Lamb is cooked pass of the liquor and allow the Scotch Lamb to cool to room temperature
6. Place the cooking liquor in a pan and reduce by ¾
7. Take the Scotch Lamb shoulder and pick down the meat into a large mixing bowl removing any fat, skin and sinew
8. Pick the leaves of mint and slice very thinly. Add this to the Scotch Lamb meat along with the reduced cooking liquor. Season with salt and pepper.
9. Take the Scotch Lamb mix and form 8 balls approximately the same size as a golf ball.
10. Place in the fridge to cool so that it is easier to wrap in the pasta.
1. Place all of the ingredients into a food processor and pulse until breadcrumb consistency is formed
2. Turn out onto the bench and begin to press the mix together until a dough is formed
3. Knead the dough for 10 minutes until smooth. Flatten out the dough and wrap in cling film and rest in the fridge for at least 1 hour.
4. After resting roll through a pasta machine to the thinnest setting. Then cut 16 x 10cm discs from the pasta with a pastry cutter. Place on a floured tray and cover with cling until needed.
Garlic Puree:
1. Place a medium pan of boiling water on the stove and blanch the peeled garlic in the water for 1 minute
2. Transfer the garlic to iced water to refresh.
3. Repeat steps 1 and 2 so that the garlic has been blanched and refreshed 12 times. This will remove any bitterness from the garlic and cook it as well.
4. Once this has been 12 times place in a blender with the butter and blend until smooth
5. Pass through a fine sieve to ensure there are no lumps
6. Season with salt and place in a squeezy bottle to serve
Putting it all together:
1. Beat 1 egg with a fork and a pinch of salt to make an egg wash
2. Place 8 of the pasta discs on the bench and brush with the egg wash
3. Place a ball of the lamb mix in the centre of each disc
4. Place another disc of pasta over the top pick it up and with your fingertips gently press the 2 pieces of pasta together pushing out any air to form the ravioli
5. Using an 8 cm pastry cutter trim the edges of the ravioli for a nice clean edge
6. Place on a floured tray and repeat with the rest of the raviolis and put to one side till ready to cook
7. Season the Scotch Lamb loin with salt then place in a medium hot frying pan with a little oil and fry on one side for 3 minutes
8. Turn the Scotch Lamb over then place into a 200°C oven in the pan for a further 3 minutes
9. Remove from the oven and add 25g butter and baste the Scotch Lamb for 1 minute
10. Remove from the pan and place on a cooling rack over a tray to rest for 4-5 minutes
11. Place a pan of boiling salted water on the stove and put the Scotch Lamb ravioli in to cook for 4 minutes
12. In another pan place the other 25g butter and quickly cook the spinach until soft season and place on a cloth to remove any excess liquid
Plating up:
1. Place a small amount of spinach in the centre of each plate
2. Place the ravioli on top of the spinach
3. Carve the Scotch Lamb loins into even slices and stack the slices up the side and over the top of the ravioli
4. Place 3 small drops of garlic puree around the spinach and sprinkle with a few pieces of the onion granola
5. Garnish with some small mint leaves and serve with a Scotch Lamb jus or gravy

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