Roasted Rack of Scotch Lamb, Goats milk puree and spring vegetables by Porter and Rye, Glasgow

QMS

QMS

Standard Supplier 23rd August 2016
QMS

QMS

Standard Supplier

Roasted Rack of Scotch Lamb, Goats milk puree and spring vegetables by Porter and Rye, Glasgow

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 Roasted Rack of Scotch Lamb, Goats milk puree and spring vegetables by Porter and Rye, Glasgow recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks

Ingredients

  • 2x 4 bone racks of Scotch Lamb (French Trimmed)
  • 8 spring onions
  • 12 spears asparagus
  • 200g fresh shelled peas
  • 200g Fresh shelled Broad Beans
  • 100g butter
  • 200ml Scotch Lamb Jus
  • 10g Foraged Bitter Cress
  • 10g Affillia Cress
  • For the goats milk puree
  • 100g peeled goat’s cheese
  • 75ml goat’s milk

Method

Method:
1. In a pan of Salted boiling water blanch the peas, broad beans and asparagus separately for 1 minute then place in a bath of ice water to stop cooking.
2. Trim the Asparagus back so that there is a 5cm spear cut at an angle then slice back until you reach the woody end and discard
3. Trim down the spring onions to the same length as the asparagus removing the roots but keeping the core intact.
4. Remove the broad beans from their skin
5. Take the Scotch Lamb racks and wrap the bones in aluminium foil to prevent burning while cooking
6. Season the Scotch Lamb then in a medium hot pan place skin side down and fry for approximately 3 minutes then sear both ends of the Scotch Lamb for 1 minute then place on the bones side down and put in 200°C oven for 5 minutes.
7. When cooked Put 50g of butter into the pan and baste the lamb then rest for 5 minutes on a cooling rack to allow the fat to drain
Goat’s milk puree:
1. Dice the goat’s cheese and place in a bowl and bring to room temperature.
2. Beat the goats cheese until it starts to become smooth then slowly bit by bit add a little of the goats milk until it is all incorporated. Pass through a sieve and season with a little salt.
3. Place in the fridge to allow to thicken back up then transfer to a squeezy bottle
Plating up:
1. In a small sauté pan melt 50g of butter and add the raw spring onions cook for 1 minute on a medium heat.
2. Add 25ml water the peas, broad beans, and asparagus spears to warm through, season with salt and reduce the liquor slightly to form a glaze then drain
3. Spread approximately 30g of the goats milk puree on the plate with a spoon
4. Arrange the glazed spring vegetables on the plate.
5. Remove the aluminium foil from the lamb racks and carve into individual cutlets and place 2 on each of the plates
6. Garnish with the affillia cress and bitter cress and serve with a little lamb jus.

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