Saddle and cutlet of Scotch Lamb

QMS

QMS

Standard Supplier 18th September 2013

Saddle and cutlet of Scotch Lamb

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 SADDLE AND CUTLET OF SCOTCH LAMB by The Strathearn Restaurant Gleneagles recipe below as tried and tested by our professional chefs. The Strathearn Restaurant Gleneagles (Rolls saddle, kidney and caramelise baby pears skewer) swiss chard, gooseberries, beetroot, pesto in association with Quality Meat Scotland. Photography by Guy Hinks

Ingredients

  • Scotch Lamb saddle end: 1.8 kg
  • Scotch Lamb kidney: 350 gr
  • Scotch Lamb cutlets: 10 pcs (800 gr)
  • Poached Baby pears: 15 pieces (1 ½ /pers)
  • Confit Gooseberries: 50 pcs
  • Swiss chard: 2 kg
  • Red Beetroot: 0.7 kg
  • Scotch Lamb jus: 40 cl
  • CONFITS GOOSEBERRIES
  • Gooseberries: 500 gr
  • Grenadine syrup: 15 cl
  • Sugar: 150 gr
  • Water: 10 cl
  • Thyme sprigs: 2 no
  • PESTO
  • Basil leaves: 70 g
  • Pine nuts: 35g
  • Rocket salad: 50 g
  • Olive oil: 20 cl

Method

LAMB SADDLE ROLLS:
First cut the fillet off on both side but make sure that you keep all the fat on. Then clean the fat off the fillet and keep all. Trim the fat to keep only the skin part we call it sheepskin.
Clean the Swiss chard and divide the green leaves from the white part. Pan fry the leaves quickly in the butter and cool it down to preserve the green colour and chop it thinly. Finally spread the skin on the table, place a thin amount of chopped green leaves to 2/3 of the surface from the bottom. Then place the fillet on the bottom of fat and roll and it tightly up and tie with kitchen string. Then seared it in oil and butter, finish to cook in the oven at 180 C° for 5 min and live it outside for 5 min before to slice it.
WHITE SWISS CHARD AND BEETROOT:
Peel it and cook it in salted boiling water. Then cut it to 9 cm length to 3 cm width then trim the top surface to get it straight. Heat it in a vegetables stock and butter to glaze it.
Cook the beetroot in salted water and cool it down. Then peel it and slice it to 2.5 mm thickness and cut it with cutter ring to 3 cm diameter.
CONFITS GOOSEBERRIES:
Put all the ingredients in a pot and cook it simmer for 20 min then cool it down in his jus.
SKEWER:
Pan fry the kidneys and caramelise the baby pears. Then set the skewer with 1 pear, 1 saddle rolls slice, 1 pear, 1 half kidney, 1 pear.
PESTO:
As usual just follow the recipes.
PLATTING:
Sear the rack of Scotch Lamb and finish to cook it in the oven at 180 C° for 6 min and leave it it outside for another 6 min for relaxing the flesh.
Follow the picture for the presentation.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you