Braised Scotch Lamb Shoulder Croustillant, Baba Ganoush, Cumin Lamb Fillet



Standard Supplier 28th November 2014

Braised Scotch Lamb Shoulder Croustillant, Baba Ganoush, Cumin Lamb Fillet

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 Braised Scotch Lamb Shoulder Croustillant, Baba Ganoush, Cumin Lamb Fillet recipe below as tried and tested by our professional chefs. The Roman Camp Hotel at Callander. In association with Quality Meat Scotland. Photography by Guy Hinks.


  • 1 kg Scotch Lamb Shoulder braised and flaked
  • 4 sheets Feuille de brick
  • 1 lemon zest and juice
  • 1 tsp chopped coriander
  • 100 ml of lamb shank cooking liquor
  • egg wash
  • Baba Ganoush
  • Baba Ganoush
  • 2 aubergines
  • 1 garlic clove crushed
  • 1 lemon zest and juice
  • 3 tsp tahini
  • 1 tblsp olive oil
  • 1 tblsp chopped parsley
  • 1 tblsp chopped basil


For Croustillant
Mix flaked Scotch Lamb shoulder, lemon zest, lemon juice, coriander and lamb stock together, check seasoning.
Brush brick pastry with egg wash and roll up making sure the edges are well sealed. Place on tray until required.
Baba Ganoush
Grill Aubergines until skin is well charred and the flesh is cooked inside. Separately crush garlic with lemon juice, zest and tahini. Add olive oil and mix through. Peel the aubergine, crush, and fold in herbs, fold in herbs.
To serve
Heat up Aubergine. Deep Fry Scotch Lamb Croustillant. Pan Fry Scotch Lamb Fillet keeping it pink, place on plate, place aubergine on the side. Slice Croustillant and place beside aubergine. Pour around a little lamb jus.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you