Braised shoulder of Scotch Lamb/mutton, parsley crust, confit carrot, black olive and caper

QMS

QMS

Standard Supplier 19th September 2014
QMS

QMS

Standard Supplier

Braised shoulder of Scotch Lamb/mutton, parsley crust, confit carrot, black olive and caper

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. Mutton recipes are a delicious addition to any menu. From braised mutton to warming mutton stews, our professional chefs share their most delicious mutton recipes for you to try in your kitchen - Why not give the following Braised shoulder of Scotch Lamb/mutton, parsley crust, confit carrot, black olive and caper recipe a try yourself?

Ingredients

  • Scotch Lamb shoulder
  • Black olive and caper:
  • 2 tbls of chopped black olives
  • ½ finely chopped shallot
  • 1 tbls mini capers
  • 1 sprig of lemon thyme
  • 1 tbls extra virgin oil
  • Confit carrot:
  • 1 carrot per person
  • Clarified butter
  • Good sprig of thyme
  • 2 cloves of garlic
  • Parsley crust:
  • ½ loaf of a day olds bread crumbs
  • Plenty of chopped parsley
  • Zest of 1 lemon
  • Small handful of mature Mull cheddar
  • Salt
  • Pepper

Method

Bone and roll the shoulder of Scotch Lamb. Marinade over night in red wine, rosemary, garlic and thyme. Take the Scotch Lamb out of the marinade and dry it. Colour the Scotch Lamb well in a pan. Cover the Scotch Lamb in the red wine marinade and add the same amount of dark chicken stock. Cook in a medium hot oven for 2-3 hours until just starting to fall apart. Then let the Scotch Lamb cool in the juices until you can handle it but not too cold that it firms up. While still warm, cut the strings and wrap it in cling film to form a nice even cylinder. Leave to cool
Once cold slice a piece of Scotch Lamb shoulder about 10mm thick. Pan fry the Scotch Lamb until slightly crisp alongside the carrot.
Put the bread crumbs over the Scotch Lamb, pour in some lamb stock. Place in a hot oven for 8 minutes until crisp
Confit carrot:
On the stove top on a low heat, slowly cook the carrot turning every 5-10 minutes until cooked right through. Keep on a low heat so the colour doesn’t catch but it cooks evenly
Black olive and caper dressing:
Mix all ingredients together.
To assemble the dish cut the carrot in half, place the Scotch Lamb on top. Use the roasting gravy and add black olive and caper dressing and spoon over

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