- Scotch Lamb fillet
- Cylinder of lamb neck
- Handful of pearl barley
- Vegetable stock
- ½ shallot
- 1 stick of celery
- 1 clove of garlic bruised but not crushed
- Sprig of thyme
- Glass of white wine
- Gremolata
- Handful of finely chopped parsley
- Zest of a lemon finely chopped
- 1 clove of garlic chopped finely, not crushed
- Salt
- Pepper
- Braised chicory
- 1 head of white chicory
- Equal parts white wine, vegetable stock and light olive oil – enough to cover
- 1 sprig of thyme
- ½ bulb of garlic
- Bunch of parsley stalks
- A slice of lemon zest
- 3 slices of parma ham
Scotch Lamb fillet, braised chicory wrapped in parma ham, pearl barley, gremolata
Scotch Lamb fillet, braised chicory wrapped in parma ham, pearl barley, gremolata
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 fillet, braised chicory wrapped in parma ham, pearl barley, gremolata recipe below as tried and tested by our professional chefs. Monachyle Mhor Hotel.Head Chef /Owner – Tom LewisHead Chef – Marysia PaszkowskaIn association with Quality Meat Scotland. Photography by Guy Hinks
Ingredients
Method
Pan sear the Scotch Lamb fillet and the neck
Make sure you colour the cylinder on either side
Put in the oven for 2-3 minutes then let rest for 3-4 minutes in a warm place
Add all ingredients to the pearl barley and pour wine over
Add vegetable stock keep adding until barley is cooked
20-40 minutes
Gremonlata
Mix all ingredients together
Braised chicory
Braise the chicory for a good 20 minutes until it just takes the skewer
Leave to cool
When cool, squeeze the excess juices out and wrap in parma ham
Lightly colour and finish in the oven for 8-10 minutes until crisp
To assemble the dish, add bouiniouse of vegetable to the pan and soften
Add the cooked pearl barley
Add a knob of butter
Add the gremolata
Slice the braised chicory and Scotch Lamb
Plate the dish
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