- Crab Mezzaluna
- 12 Gyoza wrappers
- 160g white crab meat from Brown Crab
- 1 tbsp each coriander
- 1 tbsp chives
- 1 tsp soya sauce
- 1/4 tsp chilli sauce
- 1/4 black onion seeds
- 1/2 red pepper, finely diced
- 1/2 tsp ginger, finely grated
- 1 clove garlic, finely grated
- 1/2 lemon zest, finely grated and juice
- Lamb
- 500g Scotch Lamb PGI loin - stripped of fat and sinew
- 1/2 tbsp ground cumin
- 1 tbsp rapeseed oil
- Sweetcorn Sauce
- 1 x 198g tin sweetcorn
- 1 banana shallot, finely diced
- 100 ml chicken stock
- 200 ml cream
- Spinach
- 160g bag of spinach
- Knob of butter
- Herb Oil
- Bunch of coriander
- Bunch of chivers
- Few leaves of spinach
- Rapeseed oil to cover
Scottish Crab Mezzaluna with Fillet of Scotch Lamb PGI, Sweetcorn and Spinach
Scottish Crab Mezzaluna with Fillet of Scotch Lamb PGI, Sweetcorn and Spinach
Chef Scott Lyall
Serves 4
Ingredients
Method
Method - Crab Mezzaluna
Combine the crab with all ingredients season and use to fill the gyoza wrappers, folding into a half moon shape, seal with water.
Method - Lamb
Rub the lamb with cumin and oil, cover with cling film and place in the fridge for 1 hour. Preheat oven to 180°C
Method - Sweetcorn Sauce
Sweat the vegetables with the safforn without colouring until the vegetables soften. Add sweetcorn juice and stock, boil to reduce, add cream, simmer to thicken slightly.
Method - Spinach
Wilt spinach in butter, season and drain.
Method - Herb Oil
Blitz all ingredients, allow to stand then strain before using.
To complete the dish
Sear the lamb on all sides then place in the preheated oven for 10 minutes, remove and rest before slicing. Cook the mezzalunas in boiling salted water, until they float, drain and toss in a little butter.
Plating up
Scatter spinach on the plate, top with lamb and mezzaluna, spoon over the sauce and drizzle over herb oil.
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