- 800g Scotch Lamb neck, diced into 3cm cubes
- 1 garlic clove, peeled and finely diced
- 1 white onion, peeled and finely sliced
- Sea salt and black pepper
- 1 small bunch of thyme
- 1 bay leaf
- 20g tomato puree
- 80ml white wine
- Light veal stock, to cover
- 6 small carrots, peeled and cut into 3cm cubes
- 300g pink firs, peeled
- 20 baby onions, peeled
Navarin of Scotch Lamb by The Honours
Navarin of Scotch Lamb by The Honours
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 Navarin of Scotch Lamb by The Honours recipe below as tried and tested by our professional chefs. Navarin of Scotch Lamb with Pink Firs, Carrots and Onions. Recipe from The Honours, Edinburgh. In association with Quality Meat Scotland. Photography by Guy Hinks
Ingredients
Method
Season the Scotch Lamb neck, and sear in a hot ovenproof pan for 5-6 minutes. Add the garlic, onions, thyme and bay leaf and cook for 2 minutes to soften. Add the tomato puree and cook for a further 2 minutes then deglaze with the white wine and leave to reduce until almost all the wine has evaporated. Cover with veal stock and bring to the boil. Cover with a lid and place in a 160°C oven for 1 hour. Season the carrots, potatoes and onions and add to the casserole and cook for a further 30 minutes. Check seasoning and serve.
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