- 500g French-trimmed Scotch Lamb Rack
- 3 aubergines, skinned and roughly chopped
- 200ml olive oil
- 4 banana shallots, diced
- Fresh thyme:
- 150g dried chickpeas, soaked in cold water for 24 hours
- 1 carrot, peeled and halved
- 1 onion, peeled and quartered
- 1 sprig of thyme
- 3 garlic cloves, peeled and halved
- 30g finely diced chorizo
- Lettuce hearts
Roast Rack of Scotch Lamb for Two from The Honours Edinburgh
Roast Rack of Scotch Lamb for Two from The Honours Edinburgh
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 Roast Rack of Scotch Lamb for Two from The Honours Edinburgh recipe below as tried and tested by our professional chefs. Photography by Guy Hinks
Ingredients
Method
For the Scotch Lamb:
Seal the Scotch Lamb rack tightly in a vacuum bag and poach in a water bath set to 58°C, for twenty minutes. Remove from the bag and quickly seal a la Plancha to caramelise.
Aubergine purée:
Heat the olive oil in a large pan, add the aubergine and cook for five minutes. Add a pinch of fresh thyme and shallots, and cook for 5 more minutes until tender. Transfer to a blender and puree until smooth. Check the seasoning and pass through a fine chinois.
Spicy chickpeas:
Drain the chickpeas and put in a pan of cold water. Bring to the boil, drain again and refill with fresh water. Add the carrot, onion, garlic, chorizo and a sprig of fresh thyme and bring to a slow simmer. Cook gently for two hours and check seasoning.
To serve:
Carefully carve the Scotch Lamb into even sections, season with Espelette pepper and sea salt. Serve the aubergine puree and spicy chickpeas in warm bowls, with a crisp lettuce heart salad.
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