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

Quality Meat Scotland


Standard Supplier 28th November 2014
Quality Meat Scotland


Standard Supplier

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.

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