- Roasted cauliflower:
- half Cauliflower
- Cauliflower puree:
- half Cauliflower
- 100g Almond milk
- Kefir:
- 1000g Whole milk
- 1g Kefir culture
- To plate:
- 2 x6oz Scotch Lamb rump
- 9 large pieces Roasted cauliflower
- 200g Cauliflower puree
- 200g Kefir
- 60g Hazelnuts, crushed
- 4 Fennel pollen head
Scotch Lamb rump, cauliflower, kefir, fennel and hazelnuts
Scotch Lamb rump, cauliflower, kefir, fennel and hazelnuts
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 rump, cauliflower, kefir, fennel and hazelnuts recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Roasted cauliflower:
Break the cauliflower into florets and slice into half cm thick pieces. Cook the pieces in a hot pan with a good piece of butter for about 10 minutes on one side to colour and cook through. Finish with a little salt and allow to cool on a tray.
Cauliflower puree:
Chop the cauliflower up very small and even. Cook the cauliflower gently in butter without colouring until it begins to break down. Add the almond milk and bring to a boil. Transfer to a blender and blend until smooth, adding a little more milk if needed.
Cool and keep aside.
Kefir:
Mix the culture and the milk together and put in a jar. Cover with muslin and store at a constant 27°C for up to 24 hours.
Mix again and store in the fridge - Only 200g of this needed for recipe.
To plate:
Get a pan very hot, add oil and put the lamb (seasoned with salt) in fat side down. Turn the heat to medium high and add butter.
Colour all sides and put into an oven at 210⁰C for 6 minutes, basting halfway though. Remove from the pan and allow to rest.
Make rough circles on the plate with the kefir. Put three neat spoons of the puree on the plate and add the hazelnut around.
Slice and arrange the Scotch Lamb. Reheat the roasted cauliflower and arrange on the plate. Garnish with the fennel pollen and a little rapeseed oil.
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 – 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 16 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 560,000 followers across Facebook, X, 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.
