- 7 bone Scotch Lamb rack french trimmed x 1
- Scotch Lamb jus
- Homemade mint jelly
- Rosemary
- Garlic
- Butter
- Salt pepper
- Hot pot
- Picked confit lamb flank
- Shepard’s pie mix
- Sliced rooster potatoes
- Clarified butter
- Garnish
- Baby celeriac baked in lamb fat pastry
- Lamb Fat roast carrots
- Scotch Lamb Fat Pastry
- Strong flour x 250g
- Fine polenta x 50g
- Bi-carb x ½ tsp
- Maldon x ½ tsp
- Lamb fat x 75g
- Water x 90g
Scotch Lamb hot pot
Scotch Lamb hot pot
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 for two recipe below as tried and tested by our professional chefs. Photography by Guy Hinks.
Ingredients
Method
Hot pot:
- Mix the pie mix with the confit Scotch Lamb flank & place in bowl & level off.
- Layer the sliced potatoes round the bowl in a spiral to the middle.
- Brush with clarified butter & season with rock salt
- Bake for 40 minutes at 160°C until golden brown
Scotch Lamb Fat Pastry
- Place all ingredients apart from water in kitchen aid with paddle.
- Beat slowly till it goes like a crumb (20minutes)
- Bring water to the boil & pour into kitchen aid while still mixing till just comes together.
- Take out and knead for 5 minutes
- Leave to rest for 1 hour before using.
Celeriac
- Apple core through celeriac.
- In the hole place sprig of rosemary, clove of garlic & nob of butter.
- Rub celeriac with small amount of oil & season lightly.
- Pin out lamb fat pastry to about 4mm.
- Place celeriac in middle of pastry & lift the side up to in case it.
- Squeeze the top where the pastry meets & tie with some butchers twine so it looks like a sack.
- Place on baking tray with grease proof paper & bake for 20 minutes & 180°C then turn down to 110°C for 2 hour
- Remove & keep in hot dry place.
- Pastry can be eaten as well
Scotch Lamb Fat Carrots
- Take orange, purple & yellow carrots & peel leaving the tops & bottoms on.
- Place in tray & season.
- ½ submerge the carrots with lamb fat roast & 180°C for an 1 ½ hours shaking every 10 minutes
Assembly
- Roast rack Scotch Lamb so that it is still beautifully pink.
- Place on Big wooden block with hot pot, celeriac in pastry, lamb fat carrots split length ways, mint jelly & Lamb jus & serve at table
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