Inverurie Scotch Lamb, Mint Yoghurt, Peas, Bacon and Potato Terrine

QMS

QMS

Standard Supplier 15th September 2016

Inverurie Scotch Lamb, Mint Yoghurt, Peas, Bacon and Potato Terrine

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 Inverurie Scotch Lamb, Mint Yoghurt, Peas, Bacon and Potato Terrine recipe below as tried and tested by our professional chefs. Serves 2. Recipe by Number One at The Balmoral Hotel - in association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • o Lamb Neck
  • o 2 Scotch Lamb Necks (80g)
  • o 38g Natural Yoghurt
  • o 1.6g Garlic (bashed)
  • o 2.5g Fresh Rosemary (bruised)
  • o 1.6g Fresh mint (bruised)
  • o 1.6g Fine sea salt
  • o 4ml Rapeseed oil
  • o Lamb rack
  • o 240g Scotch Lamb rack French trim
  • o 40g butter
  • o 1 sprig fresh rosemary
  • o 1 bay leaf
  • o 400ml brown chicken stock
  • o Potato terrine
  • o 300g of Red rooster potatoes (squared and sliced)
  • o 12.5g of unsalted butter
  • o 1.5g Fresh Thyme (no stalk)
  • o Fine sea salt – to taste
  • o Pea puree
  • o 20g White Onions
  • o 30g Frozen Garden Peas
  • o 2.5g Baby Spinach
  • o 1g Fresh mint
  • o Mint Yoghurt
  • o 500g Greek Yoghurt
  • o 15g Fresh Mint
  • o To Dress:
  • o 40g Petit Pois
  • o 10g Cumbrian pancetta
  • o 40g Gem lettuce (6 leaves
  • o 30g Grelot white onions (halved)

Method

Scotch Lamb Method:
o Mix the herbs, salt and yoghurt together in a bowl
o Rub the mixture onto the Scotch Lamb necks and leave to marinade for 24 hours
o Wash off the marinade and seal the Scotch Lamb in a thermoset bag with the rapeseed oil
o Cook at 90 degrees for 5.5 hours
o Allow to cool slightly
o Remove from bags and gently remove the meat from the bone in one piece
o Remove the spinal cartilage and discard, check the seasoning
o Chill, once cold carve into 2 portions
Scotch Lamb Rack and Sauce Method:
o Seal the rack in hot oil in a pan until evenly browned
o Add 40g butter to the pan and cook until foaming
o Add a whole bay leaf and 1 sprig of fresh rosemary
o Baste the lamb rack in foaming butter until medium
o Remove from the pan and set aside to rest for 8 minutes
o Deglaze the pan with 65ml of white wine and reduce by half
o Add 400ml of brown chicken stock and reduce by two thirds until you achieve a sauce consistency
Potato terrine Method:
o Place one layer of potato in a 4cm x 8cm tray and season with salt, thyme and melted butter
o Continue to layer the potatoes adding salt, thyme and butter on every layer and pepper on every third layer
o Repeat until you have 15 layers
o Cover with grease proof and cook at 160 degrees centigrade for 45 minutes
o Remove from oven and portion into 2
Pea puree Method:
o Chop the onion and sweat down in a pan
o Blanch the peas in salted boiling water
o Place cooked peas in a blender with onions and spinach
o Blend until smooth, adding the mint and some pea cooking water to help blend
o Season to taste
Mint Yoghurt Method:
o Place in thermo and blitz for 10 seconds
To Dress Method:
o Boil the petit pois for approximately 2 minutes until cooked
o Dice the pancetta into lardons and fry until crispy
o Roll the gem lettuce leaves in rapeseed oil and char with a blow torch
o Caramelise the white onions in a pan using oil or butter

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