Saddle and cutlet of Scotch Lamb

QMS

QMS

Standard Supplier 18th September 2013
QMS

QMS

Standard Supplier

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.

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