Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2)

Quality Meat Scotland


Standard Supplier 2nd November 2016
Quality Meat Scotland


Standard Supplier

Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2)

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 Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2) recipe below as tried and tested by our professional chefs.⁣ In association with Quality Meat Scotland. Photography by Guy Hinks.


  • ⁣2 x 130g Scotch Lamb rump
  • 2 x 80g confit lamb shoulder
  • 2 x 30g smoky aubergine puree
  • 2 x 50g aubergine caviar
  • 6 x purple sprouting broccoli
  • Confit Scotch Lamb Shoulder:
  • 4 x Lamb Shoulder
  • 400g herb salt
  • ⁣Smoky Aubergine Puree:
  • 2 Aubergines
  • 25g honey
  • 25g rapeseed oil
  • 5g salt
  • 1 clove (6g) peeled garlic
  • ⁣Aubergine Caviar:
  • 2 aubergines
  • 20ml soy sauce
  • 20g honey


⁣Lamb Rump Method:
1. Sous vide the Scotch Lamb with a little rapeseed oil and rosemary
2. Cook at 58°c for 30 minutes
3. Chill in an ice bath and set aside for serving
⁣Confit Scotch Lamb Shoulder Method:
1. Rub the salt on the Scotch Lamb shoulders and store in the fridge for 12 hours
2. Wash the salt off and vacumm pack
3. Cook at 85°c overnight
4. In the morning, remove the bone and roll the lamb shoulder
5. Chill in ice water
6. Cut into pieces, ready for serving
⁣Smoky Aubergine Puree Method:
⁣1. Cut the aubergines in half lengthways
2. Place on the char grill and leave to cook through
3. Completely char all sides of the aubergine until black in colour
4. Take the garlic, place in a pan with the honey, oil and salt
5. Chop the charred aubergines, place in a large pan and add the cooked garlic, oil and honey
6. Cook for 10 minutes with the aubergines
7. Cover with lamb stock, cook for 30 mins and blitz
⁣Aubergine Caviar Method:
⁣⁣1. Place whole aubergines on chargrill and cook through
2. ⁣Remove from the grill and place in a container and cling film to allow juices to release
3. ⁣Peel the aubergines
4. ⁣Chop thoroughly, add to a pan and cook until semi dry
5. Add the honey and soy sauce

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.