Method:
For the Ketchup-
Sweat of the shallots in a heavy based pan, add the mushrooms and cook for a further 2 mins, add the rest of the ingredients and cook on medium until reduced and thick. Blend in the adding a small amount of water to thin it down. Pass through a chinois and check seasoning.
For the Barley:
Sweat the shallot with no colour until soft, add the barley and cook for 2 mins, add the mead and reduce, turn the heat to low and gradually add the Scotch lamb stock until the barley is cooked, with a small amount of bite to finish with the crème fraiche, cheese and chives season to taste.
For the Scotch lamb:
Season, generously with the spice mix, heat up the Scotch lamb fat in a frying pan until almost smoking, turn to medium and carefully place in the Scotch lamb. Colour all over and remove and place on to small tray with a spoonful of butter. Cook for 2 mins @ 170c on one side then 2 more on the other, rest for 8-10 minutes.
For the Girolles & Grelot:
Blanch the grelot in salted boiling water for 2 mins, refresh and cut in 4 pieces, in a hot pan with some oil, cut the girolles, add the onions and 50ml of water, boil until glazed and season with salt and pepper and the chives.
To plate:
Spoon on some of the barley onto the centre of the plate, place on the Scotch lamb cut in half , garnish with vegetables and finish with ketchup, sauce and wood sorrel.