- Noisette of Scotch Lamb
- Belly of Scotch Lamb
- Balquhidder chanterelles
- Chanterelles
- Butter
- Lemon
- Chopped parsley
- 3 leaves of taragon
- Salt
- Pepper
- Balsamic vinegar and sherry gravy
- 1 tbls of quality balsamic vinegar
- 2 tbls of quality dry sherry (Fino)
- 1 sprig of tarragon
- Reduced lamb stock
Noisette of Scotch Lamb, crisp belly, Balquhidder chanterelle, balsamic vinegar and sherry gravy
Noisette of Scotch Lamb, crisp belly, Balquhidder chanterelle, balsamic vinegar and sherry gravy
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 Noisette of Scotch Lamb, crisp belly, Balquhidder chanterelle, balsamic vinegar and sherry gravy recipe below as tried and tested by our professional chefs. Monachyle Mhor Hotel.Head Chef /Owner – Tom LewisHead Chef – Marysia PaszkowskaIn association with Quality Meat Scotland. Photography by Guy Hinks
Ingredients
Method
Season the Scotch Lamb well and pan sear in a medium to hot pan
Colour the Scotch Lamb evenly
Place in a medium to hot oven for 8-10 minutes
Rest
Colour the Scotch Lamb flank and crisp it in the pan
Assemble the dish with the chanterelles on last minute
Balquhidder chanterelles
Clean with a pastry brush
Put a pan on a medium to hot heat and add a knob of butter
Add the chanterelles
Season with salt and pepper
Add chopped parsley and taragon
Add a tiny squeeze of lemon juice
Balsamic vinegar and sherry gravy
Add sherry, balsamic vinegar and tarragon to a pan then add the reduced lamb stock to taste
Bring to a simmer for 2 minutes
Add more stock if necessary
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