This Scottish lamb available from our sister company Campbell brothers of Edinburgh is a really flavoursome piece of meat, served with the different coloured cauliflour, confit then roasted Shetland black potatoes and wheat grass sings of colourful produce from the field.
Preparation:
Cooking: 2 hours 20 minutes (Prep & Cooking Time)
Serves: 4 people
Full ingredients and method
Ingredients
- 4 racks of Argyll Lamb
- 1 purple cauliflower, 1 yellow cauliflower cut into florets
- 250g Shetland Black Potatoes
- 1 Punnet of Wheat grass
- 3K Lamb bones
- 3 onions sliced
- 3 carrots, peeled and sliced
- 2 star anise
- 250g diced lamb shoulder
Method
Fry the bones in a large frying pan till brown on both sides, remove them in to a pressure cooker,
Fry the lamb shoulder in the same pan until golden brown and put in to the pressure cooker also
Fry the carrots until they are caramelised slightly and add these to the bones, then fry the onions with star anise until really caramelised, de-glaze the pan 3 times and add everything together in the pressure cooker, cover with water and bring up to pressure on the stove, turn down to ½ heat and allow to tick over for 1 ½ hours.
Run cold water over the lid of the cooker to cool it down then pass the stock through muslin
Allow to settle over night, this way the fat will separate and you will be able to lift it off and use later
Reduce the sauce to flavour
Clarify the reserved lamb fat and blitz about ¼ of the fat to sauce back in with a hand blender.
To finish the dish:
Roast the lamb skin side down and cook in the oven for 8 minutes then allow to rest
Slowly poach the cut pieces of potato in the remaining lamb fat until soft. Drain then pan fry on one side to finish
Caramelise the cauliflower in a pan on 1 side then place on a plate and cover with cling film to allow the cauliflower to cook, Season and serve with the reheated sauce and dressed wheat grass ( I use lemon juice, olive oil & salt)