​Scotch Lamb PGI
​1. Sear the lamb shoulder fillets, turning them to brown all over, add the shallots, garlic, chilli, smoked paprika and olives, cook for 2-3 minutes then add the tomato puree and cook for a further minute before adding the sherry vinegar and honey, reduce then add the stock and bring to the boil.
2. Transfer the lamb and the sauce to an ovenproof dish and cover, place in a preheated oven at 160​°C and cook for 1 ½ - 2 hours until the lamb is completely tender.
3. Remove the lamb and skim any fat from the sauce then reduce to the required consistency.
4. Dice the lamb and add to the thickened sauce, check for seasoning.
Scottish Mackerel
1. Score the skin side of the mackerel, cut in half on the diagonal and pan fry.
Aioli
1. Roast the garlic in foil, cool and use to flavour the mayonnaise
Puttanesca
1. Quarter the tomatoes and place on a foil lined tray and place in the oven at 180​​°C for 30-40 minutes until they are soft and roasted.Remove and allow to cool before chopping roughly.
2. Heat the oil in a pan and all the ingredients except the cooked tomatoes. Cook over a medium heat stirring for 3 minutes then add the tomatoes and continue to cook until the sauce thickens, season with salt and black pepper.
Aubergine
1. Add a little oil to a hot frying pan and add the sliced aubergine, cook on both sides until golden brown.
​To Complete the Dish
1. In a hot pan sear the lamb rack all over, season with salt and pepper, transfer to a tray and place in the oven at 200​°C for approximately 12 minutes, remove and allow to rest for in a warm place loosely covered with foil.
2. While the rack of lamb is cooking complete the cooking of the mackerel. Ensure the puttanesca, lamb shoulder and aubergine are heated,
then plate up.
Plating up
Start with 2 slices of aubergine, then spoon on a little of the lamb shoulder ragout, carve the rack into 4 and add a cutlet to each plate followed by 2 pieces of mackerel fillet, finish by spooning the puttanesca.