- Flank of Scotch Lamb
- 2 Scotch Lambs kidneys
- Crisp parma ham
- 1 young garden leek
- Anchovy mustard
- ½ a large shallot chopped finely
- 1 small clove of garlic
- 1 small tin of salted anchovies in oil
- A good glug of red wine vinegar
- 3 tbls Arran mustard
- ½ tbls of Dijon mustard
- 2 tbls pomace oil
- 1 sprig of thyme finely chopped
- 1 tbls of capers
- Pepper
- Lemon juice
Seared Scotch Lambs kidney, crisp flank, anchovy mustard
Seared Scotch Lambs kidney, crisp flank, anchovy mustard
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 Seared Scotch Lambs kidney, crisp flank, anchovy mustard 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
Trim off excess fat
Dry salt the lamb flank for 12 hours with ¼ rock salt, rosemary and garlic
Rinse off the salt
Put in vacuum bag with duck fat, thyme and garlic
Cook at 72oc for 12 hours
Chill and press and cut to required size
Anchovy mustard
Finely chop shallot, garlic and anchovies then mix with the Arran and Dijon mustard
Add red wine vinegar
Use a hand blender to blitz and gradually add the pomace oil, don’t over work just until emulsified
Season with pepper and a squeeze of lemon juice
Add finely chopped thyme and keep until serving
Colour the Scotch Lamb flank and finish in the oven for 2-3 minutes
Pan fry the kidneys for 2-3 minutes and let rest
Blanch the leek
Assemble dish on plate
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.
