- Flank of Scotch Lamb
- 2 Scotch Lambs kidneys
- Crisp parma ham
- 1 young garden leek
- Anchovy mustard
- ½ a large shallot chopped finely
- 1 small clove of garlic
- 1 small tin of salted anchovies in oil
- A good glug of red wine vinegar
- 3 tbls Arran mustard
- ½ tbls of Dijon mustard
- 2 tbls pomace oil
- 1 sprig of thyme finely chopped
- 1 tbls of capers
- Pepper
- Lemon juice
Seared Scotch Lambs kidney, crisp flank, anchovy mustard
Seared Scotch Lambs kidney, crisp flank, anchovy mustard
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 Seared Scotch Lambs kidney, crisp flank, anchovy mustard 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
Method
Trim off excess fat
Dry salt the lamb flank for 12 hours with ¼ rock salt, rosemary and garlic
Rinse off the salt
Put in vacuum bag with duck fat, thyme and garlic
Cook at 72oc for 12 hours
Chill and press and cut to required size
Anchovy mustard
Finely chop shallot, garlic and anchovies then mix with the Arran and Dijon mustard
Add red wine vinegar
Use a hand blender to blitz and gradually add the pomace oil, don’t over work just until emulsified
Season with pepper and a squeeze of lemon juice
Add finely chopped thyme and keep until serving
Colour the Scotch Lamb flank and finish in the oven for 2-3 minutes
Pan fry the kidneys for 2-3 minutes and let rest
Blanch the leek
Assemble dish on plate
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