Scotch Lamb hot pot

QMS

QMS

Standard Supplier 28th November 2014

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

  • 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

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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