Spiced Scotch Lamb Loin recipe with pearl barley, grelot onions & girolle mushrooms by Jamie Scott

Quality Meat Scotland


Standard Supplier 15th February 2019
Quality Meat Scotland


Standard Supplier

Spiced Scotch Lamb Loin recipe with pearl barley, grelot onions & girolle mushrooms by Jamie Scott

Spiced Scotch Lamb Loin recipe with pearl barley, grelot onions & girolle mushrooms by Jamie Scott


  • 1 loin of Scotch lamb ( remove sinew & fat)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp sumac – All toasted and blended
  • ½ tsp coriander seeds
  • 50g Scotch lamb fat
  • 200g Pearl barley
  • 400ml lamb stock , 100ml mead
  • 1 shallot (finely diced)
  • 1 tbsp crème fraiche
  • 75g grated anter cheese
  • 1 tbsp finely chopped chives
  • 100g trimmed girolle mushrooms (finely slice)
  • 1 grelot onion (cleaned)
  • 1 tbsp chives
  • 500g button mushrooms (finely sliced)
  • 2 shallots (finely sliced)
  • 50g unsalted butter
  • 150ml apple cider vinegar
  • 100g caster sugar
  • 1 tbsp capers
  • 3 cloves garlic
  • 1 tbsp Dijon mustard
  • To Serve-
  • Scotch Lamb sauce
  • Pickled wood sorrel


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.

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