Scotch Lamb fillet, braised chicory wrapped in parma ham, pearl barley, gremolata

QMS

QMS

Standard Supplier 19th September 2014
QMS

QMS

Standard Supplier

Scotch Lamb fillet, braised chicory wrapped in parma ham, pearl barley, gremolata

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 Scotch Lamb fillet, braised chicory wrapped in parma ham, pearl barley, gremolata 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

  • Scotch Lamb fillet
  • Cylinder of lamb neck
  • Handful of pearl barley
  • Vegetable stock
  • ½ shallot
  • 1 stick of celery
  • 1 clove of garlic bruised but not crushed
  • Sprig of thyme
  • Glass of white wine
  • Gremolata
  • Handful of finely chopped parsley
  • Zest of a lemon finely chopped
  • 1 clove of garlic chopped finely, not crushed
  • Salt
  • Pepper
  • Braised chicory
  • 1 head of white chicory
  • Equal parts white wine, vegetable stock and light olive oil – enough to cover
  • 1 sprig of thyme
  • ½ bulb of garlic
  • Bunch of parsley stalks
  • A slice of lemon zest
  • 3 slices of parma ham

Method

Pan sear the Scotch Lamb fillet and the neck
Make sure you colour the cylinder on either side
Put in the oven for 2-3 minutes then let rest for 3-4 minutes in a warm place
Add all ingredients to the pearl barley and pour wine over
Add vegetable stock keep adding until barley is cooked
20-40 minutes
Gremonlata
Mix all ingredients together
Braised chicory
Braise the chicory for a good 20 minutes until it just takes the skewer
Leave to cool
When cool, squeeze the excess juices out and wrap in parma ham
Lightly colour and finish in the oven for 8-10 minutes until crisp
To assemble the dish, add bouiniouse of vegetable to the pan and soften
Add the cooked pearl barley
Add a knob of butter
Add the gremolata
Slice the braised chicory and Scotch Lamb
Plate the dish

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.