- Scotch Lamb Sauce
- 2 kg Scotch Lamb bones and any trimmings
- 2 onions
- 2 carrots
- 1 white of leek
- 2 stick celery
- tsp tomato puree
- 6 garlic cloves
- 1 litre veal stock
- 700ml chicken stock
- 700ml water
- 1 chicken leg
- 2 bay leafs
- 1 sprig thyme and rosemary
- Gnocchi
- 8oz dry mashed potatoes
- 4 oz 00 flour
- 1 egg yolk
- Bolognaise
- 200g minced lamb
- fine diced mirepoix and 2 garlic cloves
- sprig of rosemary and thyme
- 100ml red wine
- 100ml chicken stock
- 200ml lamb stock
- 100ml passata
- heaped tsp chopped truffle
Scotch Lamb Blade, Gnocchi, Truffle Bolognaise
Scotch Lamb Blade, Gnocchi, Truffle Bolognaise
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 Blade, Gnocchi, Truffle Bolognaise recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Scotch Lamb Sauce
Roast bones and trimmings off in a splash of veg oil and place in oven until well coloured. In a pan, fry off vegetables until they take on a little colour, add tomato puree and garlic. Add bones, chicken and veal stock. Add water to roasting tray to deglaze, pass into pan with bones and stock. Bring to the boil, skim. Simmer for an hour, add herbs and simmer for another hour. Pass through a sieve and then twice through muslin, reduce to sauce requirements. Add chicken leg.
Scotch Lamb Blade
Trim Lamb blade, season and vac pack. Cook in water bath for 25mins at 58 degrees. Crisp up Fat
Gnocchi
Mix altogether, season, roll and poach.
Bolognaise
Brown Scotch Lamb mince and vegetables, add red wine and reduce until evaporated. Add chicken and Scotch Lamb stock and passata. Bring to the boil and simmer for 1 and ½ hours. Add chopped truffle.
Serve with Vegetables and Garnish of choice
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.
