Scotch lamb breast, hispi cabbage, anchovy and lamb fat sauce recipe by Jamie Scott

QMS

QMS

Standard Supplier 21st January 2019

Scotch lamb breast, hispi cabbage, anchovy and lamb fat sauce recipe by Jamie Scott

The perfect dish to create classic comfort food with a delicate and refined twist

Ingredients

  • 1 Scotch lamb breast (bone removed and tied with string)
  • 1L Scotch lamb fat
  • Few sprigs of thyme
  • 1 head of garlic, split in half
  • 1 hispi cabbage
  • 2 cloves of garlic
  • Few sprigs of thyme
  • 2 egg yolks
  • 1 tsp of Dijon mustard
  • 500ml rapeseed oil
  • 2 tsp white wine vinegar
  • 12 smoked anchovies
  • Cracked black pepper
  • ½ tsp Salt
  • 1 carrot thinly sliced
  • 4 button mushrooms, finely sliced
  • 1 large shallot, finely sliced
  • 3 cloves garlic crushed
  • Few sprigs of thyme
  • 4 cherry tomatoes halved
  • 250ml good dry white wine
  • 250ml Scotch lamb stock
  • 50ml Scotch lamb fat
  • 200g Scotch lamb trim

Method

Season the Scotch lamb all over, caramelise all over in a hot pan, place in the roasting tray deep enough to cover.
Add the thyme and garlic, cover the Scotch lamb fat, cling and tin foil, then cook at 140°C for two hours or until tender.
Carefully remove the Scotch lamb and strain the fat through a chinois reserving for use again.
Whilst still warm, cut off any string or ties from the Scotch lamb and roll in cling film to form a tightly packed sausage. Chill for an hour, then slice into 1.5-inch (3.8cm) slices and remove the cling film.
Caramelise all over in a hot pan and keep warm.
To make the hispi, spilt the cabbage in half and place into a hot pan with 25ml of Scotch lamb fat, turn the heat to medium and caramelise until deep golden in colour.
Add 25g of butter, flip over and add the garlic and thyme, baste for 30 seconds and then place in the oven for six to eight mins until cooked through.
For the mayonnaise, in a food processor, add the yolks, anchovies, Dijon mustard and vinegar, blend for 30 seconds, then slowly add the oil until a thick consistency is achieved season to taste.
To make the sauce, in a heavy based sauce pan, sweat of the Scotch lamb trim until golden, add the vegetables and cook until just softened.
Add the alcohol and reduce until sticky, add the thyme and stock and reduce until a sauce consistency is achieved.
Pass through a fine chinois followed by a muslin cloth and season to taste. Finish by whisking in the Scotch lamb fat just before serving.
On a warm plate, lay the Scotch lamb breast to side, sit next to the roasted cabbage, dot on the anchovy mayonnaise and finish with the sauce.
Garnish with some pickled lemon thyme.