Poached loin of Scotch Lamb, spinach and Scottish wild mushrooms, purple asparagus

QMS

QMS

Standard Supplier 11th October 2017

Poached loin of Scotch Lamb, spinach and Scottish wild mushrooms, purple asparagus

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. Poached loin of Scotch Lamb, spinach and Scottish wild mushrooms, purple asparagus by Craig Hart, executive chef, One Square, Restaurant Sheraton Grand Hotel & Spa, Edinburgh. Makes 10 portions. In association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • Scotch Lamb roulade:
  • 130g x 10 Scotch Lamb loins
  • 300g Baby spinach
  • 200g Wild mushrooms
  • Nutmeg
  • Meat glue
  • 100g Butter
  • Home dried tomatoes:
  • 8 Vine tomatoes
  • 10g Garlic
  • 10g Thyme
  • 10g Icing sugar
  • 20ml Olive oil
  • Seasoning
  • 2 Bunches of purple asparagus
  • 750g Pippa potatoes
  • Cooking the onions:
  • 40g Duck fat
  • 200g Baby onions
  • Parsnip puree:
  • 300g Parsnips
  • 100ml Milk
  • 100g Butter
  • 1 Cox apples
  • White veal stock:
  • 5kg Veal bones
  • 100g White onions
  • 40g Garlic
  • 100g Leeks
  • 100g Celery
  • To finish the mustard sauce:
  • 30g Shallots
  • 10g Thyme
  • 400ml Double cream
  • 40g Dijon mustard

Method

Take one 130g piece of Scotch Lamb loin centre cut and carefully open it out length ways. Season it inside and lay out the wilted baby spinach onto the Scotch Lamb and then finally chop the sautéed wild mushroom, micro plane a little nutmeg on top and slowly roll into a Swiss roll like cylinder. Using meat glue, dust the end of the Scotch Lamb to seal and roll very tightly with cling film, store in the fridge over night to activate the glue. Peel the purple asparagus and reserve, when required blanch to order in boiling salted water. Blanch the tomatoes in boiling water and put straight into iced water to cool as soon as the skin starts to separate from the sides of the tomato, remove the skin, carefully deseed and place on a silpat mat, drizzle with rapeseed oil, finely shave a small piece of garlic and half a sprig of thyme per petal and dust with a little icing sugar. Cook the heritage Pippa potatoes in seasoned water till 4/5 cooked and then slice into ¼ inch pieces finish these by sautéing them off in butter till a light golden brown colour. Confit 2 small baby onions per portion in duck fat until soft and drain until required. Peel 2 large parsnips and cox apples and lightly sauté those off with a knob of butter, cover with milk and cook until soft, strain and theromix until smooth, pass, then season to taste.
For the sauce, make a white veal stock by boiling up the bones 3 times and refreshing them in cold water, add in a white mirepoix and simmer for 8 hours, skimming continually; when ready pass through a muslin cloth twice. Slowly sweat off the shallots and thyme with no colouration, add in the veal stock and reduce by ½, add in thee double cream and bring to the boil, then add in the Dijon mustard, season to taste, and pass.