- 2 x 130g Scotch Lamb rump
- 2 x 80g confit lamb shoulder
- 2 x 30g smoky aubergine puree
- 2 x 50g aubergine caviar
- 6 x purple sprouting broccoli
- Confit Scotch Lamb Shoulder:
- 4 x Lamb Shoulder
- 400g herb salt
- Smoky Aubergine Puree:
- 2 Aubergines
- 25g honey
- 25g rapeseed oil
- 5g salt
- 1 clove (6g) peeled garlic
- Aubergine Caviar:
- 2 aubergines
- 20ml soy sauce
- 20g honey
Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2)
Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2)
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 Perthshire Scotch Lamb with smoky aubergine puree and sprouting broccoli (serves 2) recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Lamb Rump Method:
1. Sous vide the Scotch Lamb with a little rapeseed oil and rosemary
2. Cook at 58°c for 30 minutes
3. Chill in an ice bath and set aside for serving
Confit Scotch Lamb Shoulder Method:
1. Rub the salt on the Scotch Lamb shoulders and store in the fridge for 12 hours
2. Wash the salt off and vacumm pack
3. Cook at 85°c overnight
4. In the morning, remove the bone and roll the lamb shoulder
5. Chill in ice water
6. Cut into pieces, ready for serving
Smoky Aubergine Puree Method:
1. Cut the aubergines in half lengthways
2. Place on the char grill and leave to cook through
3. Completely char all sides of the aubergine until black in colour
4. Take the garlic, place in a pan with the honey, oil and salt
5. Chop the charred aubergines, place in a large pan and add the cooked garlic, oil and honey
6. Cook for 10 minutes with the aubergines
7. Cover with lamb stock, cook for 30 mins and blitz
Aubergine Caviar Method:
1. Place whole aubergines on chargrill and cook through
2. Remove from the grill and place in a container and cling film to allow juices to release
3. Peel the aubergines
4. Chop thoroughly, add to a pan and cook until semi dry
5. Add the honey and soy sauce
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