- 1 loin of Scotch lamb ( remove sinew & fat)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp sumac – All toasted and blended
- ½ tsp coriander seeds
- 50g Scotch lamb fat
- 200g Pearl barley
- 400ml lamb stock , 100ml mead
- 1 shallot (finely diced)
- 1 tbsp crème fraiche
- 75g grated anter cheese
- 1 tbsp finely chopped chives
- 100g trimmed girolle mushrooms (finely slice)
- 1 grelot onion (cleaned)
- 1 tbsp chives
- 500g button mushrooms (finely sliced)
- 2 shallots (finely sliced)
- 50g unsalted butter
- 150ml apple cider vinegar
- 100g caster sugar
- 1 tbsp capers
- 3 cloves garlic
- 1 tbsp Dijon mustard
- To Serve-
- Scotch Lamb sauce
- Pickled wood sorrel
Spiced Scotch Lamb Loin recipe with pearl barley, grelot onions & girolle mushrooms by Jamie Scott
Ingredients
Method
Method:
For the Ketchup-
Sweat of the shallots in a heavy based pan, add the mushrooms and cook for a further 2 mins, add the rest of the ingredients and cook on medium until reduced and thick. Blend in the adding a small amount of water to thin it down. Pass through a chinois and check seasoning.
For the Barley:
Sweat the shallot with no colour until soft, add the barley and cook for 2 mins, add the mead and reduce, turn the heat to low and gradually add the Scotch lamb stock until the barley is cooked, with a small amount of bite to finish with the crème fraiche, cheese and chives season to taste.
For the Scotch lamb:
Season, generously with the spice mix, heat up the Scotch lamb fat in a frying pan until almost smoking, turn to medium and carefully place in the Scotch lamb. Colour all over and remove and place on to small tray with a spoonful of butter. Cook for 2 mins @ 170c on one side then 2 more on the other, rest for 8-10 minutes.
For the Girolles & Grelot:
Blanch the grelot in salted boiling water for 2 mins, refresh and cut in 4 pieces, in a hot pan with some oil, cut the girolles, add the onions and 50ml of water, boil until glazed and season with salt and pepper and the chives.
To plate:
Spoon on some of the barley onto the centre of the plate, place on the Scotch lamb cut in half , garnish with vegetables and finish with ketchup, sauce and wood sorrel.
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.
