Scotch Lamb These delicious, easy to prepare recipes have been selected to help you enjoy the fabulous flavour of Scotch Lamb. Choose from casual lighter meals to more formal dinners to enjoy with family and friends. To make the most of the Scotch Lamb season, make sure you only buy Scotch Lamb, simply look for the logo. Whenever you see the Scotch Lamb rosette and PGI* logo, this guarantees the meat you are buying has been born, reared and slaughtered in Scotland. This ensures it has been produced to the highest standards of animal husbandry and welfare in Scotland’s natural environment. For more recipes visit: www.scotchbeefandlamb.com * Protected Geographical Indication Rosemary roasted Scotch Lamb and potatoes (recipe in centre pages) Recommended cooking Cut of lamb Cooking method Timing Leg - whole or half boneless Roast, 180°C, 350°F, Gas mark 4-5 30 minutes per 450g plus 30 minutes (medium) Shoulder - whole or Roast, 180°C, 350°F, Gas mark 4-5 boned and rolled roast 35 minutes per 450g plus 30 minutes (well done) Half boneless loin Best end neck Loin chops Grill/Fry 4-6 minutes each side Chump chops Grill/Fry 4-6 minutes each side Leg steaks, gigot chops Grill/Fry 4-6 minutes each side Cutlets Grill/Fry 4-6 minutes each side Shoulder lamb cubed Grill Fry 3-5 minutes each side 2-4 minutes each side Cube for kebabs Grill 10-15 minutes turning occasionally Note: Cooking times may vary depending on thickness of cut. The Food Standards Agency suggest we limit the fat used in cooking. It is recommended to dry fry wherever possible. Rolled Scotch Lamb shoulder with basil and pinenuts METHOD SERVES: 6-8 1.Preheat the oven to 220°C/Fan 200°C/425°F/Gas Mark 7. PREP TIME: 20 mins Place the pine nuts, basil, garlic and olives on a large COOKING TIME: 1 hr 40 mins board, then use a large sharp knife to chop them all INGREDIENTS 1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb 60ml/4tbsp pine nuts 50g/2oz fresh basil 2 cloves garlic, peeled and chopped 75g/3oz pitted green olives Salt and freshly ground black pepper 500g/1lb Charlotte potatoes Honey and mustard Scotch Lamb with haricot mash SERVES: 4 PREP TIME: 10 mins COOKING TIME: 15-20 mins INGREDIENTS 4 Scotch Lamb gigot leg steaks each weighing about 225g/8oz 15ml/1tbsp olive oil 30ml/2tbsp wholegrain mustard 30ml/2tbsp clear honey Salt and freshly ground black pepper For the haricot mash 45ml/3tbsp olive oil A sprig of fresh rosemary, broken into leaves 1 clove garlic, crushed 2 (410g) cans haricot beans, drained METHOD 1.Preheat the grill to high. Place the lamb on a plate, brush a little oil over both sides of the steaks and season with a little salt and ground black pepper. Place on the grill rack then cook for 6 mins until golden brown. 2.Turn over the steaks and cook for 4 mins. Mix the mustard and honey together and spoon over the steaks. Grill for a further 3-4 mins or until the steak is golden and the glaze bubbling. 3.To make the mash: heat 15ml/1tbsp of the oil in a non-stick frying pan, add the rosemary and garlic and sizzle for 30 seconds. Shake the bean cans well, then open and drain, reserving 150ml/1/4 pt of the liquor from the cans. Add the beans and liquor to the pan, bring to the boil then simmer for 5 mins or until the beans are piping hot. 4.Remove the pan from the heat. Now use a potato masher to crush the beans to a lumpy mash. Stir in the remaining olive oil and season to taste. Add a little more hot water to thin the mixture slightly if you like. TO SERVE Divide the mash between four warm plates and top each with a steak. Serve with green vegetables. NUTRITION Kcals Fat Protein Carbohydrate Sugar Salt 700 32.6g 74.4g 29.2g 9.5g 1.2g Per serving, listed ingredients only. 2 red peppers, deseeded and cut into chunks 2 red onions cut into wedges together until you have a rough paste. Season with salt and plenty of ground black pepper. 2.Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces. Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel. 3.Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180°C/ Fan 180°C/350°F/Gas Mark 4 and roast for 40 mins. 4.Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 mins. 5.Transfer the meat to a board and rest for 10 mins, covered with foil. Keep the veg warm in a serving dish. TO SERVE NUTRITION Kcals 411 Fat 22.4g Protein 37.2g Carbohydrates 16.2g Sugar 5.4g Salt 1.4g Per serving, listed ingredients only. Thickly slice the lamb and serve with the roasted veg. Scotch Lamb Moussaka SERVES: 4-6 COOKING TIME: 40 mins INGREDIENTS 675g (11/2 lb) lean Scotch Lamb mince 1 onion, chopped 1 garlic clove, crushed 45ml (3tbsp) tomato puree 30ml (2tbsp) mint jelly 2 aubergines 75g (3oz) feta cheese 500g Greek yogurt 2 eggs METHOD 1.In a non-stick pan dry fry the mince for 4 - 5 minutes with the onion and garlic. 2.Add the tomato puree and mint jelly. Season with salt and pepper and cook for 2 - 3 minutes. 3.Meanwhile thinly slice 2 aubergines and lightly brown on both sides in a hot frying pan (you might have to do this in 2 or 3 batches). 4.Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices. 5.Crumble over the Feta cheese and cover with the rest of the mince and the remaining aubergine. 6.Mix together the Greek yogurt with eggs and pour over the aubergines. 7.Bake in a preheated oven for 30 - 35 minutes until golden brown. 2 red onions cut into wedges TO SERVE NUTRITION Rosemary roasted Scotch Lamb and potatoes SERVES: 6-8 PREP TIME: 20 mins COOKING TIME: 2 hours INGREDIENTS 1 leg of Scotch Lamb weighing 1.8kg (4lb) 2 stems fresh rosemary Salt and freshly ground black pepper 6 baking potatoes about 1.4kg (3lb), peeled 1 onion, sliced 2 cloves garlic, sliced 15ml/1tbsp olive oil 450ml/3/4 pt lamb stock METHOD 1.Preheat oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Place the lamb on a board. Break the rosemary into small sprigs. Use a small sharp knife to make incisions in the lamb; poke a sprig of rosemary into each hole. Season the lamb well with salt and pepper. 2.Slice the potatoes to the thickness of a one pound coin. Place the potatoes, onion and garlic in a large roasting tin season well and toss together. Shake the dish to level the surface. Pour over the stock, then drizzle over the oil. 3.Place the lamb on top of the potatoes, cover loosely with foil and roast for 1 hour. Remove the foil and return to the oven for a further 40 mins to allow the potatoes and lamb to brown. This gives medium cooked lamb or for well done cook for a further 20 mins. 4.When ready, remove the lamb to a carving board, cover with foil and leave to rest for 10 mins. Meanwhile, keep the potatoes warm. Carve the lamb and serve with the potatoes. NUTRITION Kcals Fat 701 23 g Protein Carbohydrate Sugar Salt 73.9g 54g 3g 1g Per serving, listed ingredients only. Kcals 413 Fat 23.3g Protein 37.1g Carbohydrates 16.2g Sugar 9.6g Salt 1.0g Per serving, listed ingredients only. Serve with a baked Greek salad - roast tomatoes, slices of red onion and olives topped with crumbled feta cheese. Tarragon and lemon Scotch Lamb with spring vegetables SERVES: 4 PREP TIME: 5 mins COOKING TIME: 25-30 mins INGREDIENTS 4 Scotch Lamb gigot leg steaks each weighing 225g/8oz 350g/12oz baby new potatoes 225g/8oz Chantenay carrots, trimmed 15ml/1tbsp olive oil Salt and freshly ground black pepper Slow cooked half shoulder of Scotch Lamb SERVES: 4 PREP TIME: 10 mins COOKING TIME: 3 hours INGREDIENTS 1 half shoulder of Scotch Lamb weighing 800g/1lb 12oz 2 lemons 650g/1lb 7oz waxy potatoes, peeled 1 onion, sliced into wedges METHOD 1.Preheat your oven to 200°C/Fan 180°C/400°F/Gas Mark 6. Pare the zest from the lemons then thickly slice one and squeeze the juice from the other. Cut the potatoes into large chunks and place in a large roasting tin along with the onion wedges, garlic and sliced lemon. Pour over half the oil, lemon juice and wine (or water). 2.Place the shoulder of lamb on top of the vegetables, then drizzle over the remaining oil, scatter over the thyme, lemon zest and plenty of seasoning then rub this all into the skin. 4-6 cloves garlic, unpeeled 3.Loosely cover the tray with foil, then put it in the oven 30ml/2tbsp fresh thyme or 10ml/2tsp dried 4.Reduce the oven temperature to 170°C/Fan 150°C/ 10ml/2 tsp olive oil Salt and freshly ground black pepper 300ml/1/2 pt dry white wine or water and cook for 10 mins. 325°F/Gas Mark 3 then bake the lamb for 1hr 20 mins. 5.Remove the foil, baste the meat with the pan juices, but don’t disturb the potatoes too much. Roast uncovered for a further 1hr 30 mins until the potatoes are golden and the lamb tender. TO SERVE Serve the lamb with the potatoes, roasted garlic and onions along with some green vegetables. NUTRITION Kcals Fat Protein Carbohydrate Sugar Salt 525 19.8g 44.5g 32.3g 3.5g 1.3g Per serving, listed ingredients only. 100g/4oz asparagus tips, trimmed 100g/4oz baby leeks, trimmed METHOD 1.Preheat the oven to 200°C/Fan 180°C/400°C/Gas Mark 6. Place the potatoes, carrots and olive oil in a large roasting tin. Season then toss together. Roast for 10 mins. 2.Add the asparagus, leeks and half the tarragon to the roasting tin. Lay the lamb steaks on top and season. Scatter the remaining tarragon, the honey and lemon juice over the lamb steaks then roast for 15-20mins or until the steaks are golden and cooked to your liking. TO SERVE Divide the vegetables between four warm serving plates and top each with a lamb steak. Spoon over any pan juices and serve. 30ml/2tbsp chopped fresh tarragon NUTRITION 30ml/2tbsp clear honey Kcals Fat Protein Carbohydrate Sugar Salt 585 23.9g 69g 24.9g 11g 1.1g Juice of half a lemon Per serving, listed ingredients only. Cinnamon spiced Scotch Lamb with apricots SERVES: 4 PREP TIME: 15 mins COOKING TIME: 35-40 mins INGREDIENTS 450g (1lb) lean Scotch Lamb (neck fillet, leg steaks) cut into bite size cubes 2 tbsp olive oil 2-3 cinnamon sticks 2 onions, chopped 1 small green chilli, deseeded and chopped 1tbsp Garam Masala or mild curry powder (or to taste) 4 ripe tomatoes, chopped or 200g can chopped tomatoes 200g (7oz) ‘ready to eat’ dried apricots METHOD 1.Place the cinnamon sticks and oil in a saucepan and heat to release the spice’s natural oils. Add the lamb and onion, cook over a high heat for 4-5 minutes or until the meat is well browned and the onions lightly coloured. 2.Stir in the green chilli and Garam Masala and cook for a further minute. Then add the tomatoes, apricots and 150ml (1/2pt) water. 3.Cover and simmer for 25-30 minutes or until the lamb is tender and the sauce reduced. SLOW COOK For a slow cook recipe, proceed as above using boned shoulder of lamb, loin chops or whole lamb shanks, cover and transfer to a preheated oven 170°C / Fan 150°C / Gas Mark 3 and cook for 11/2 hours or until the lamb is tender. Check halfway through cooking and add extra water if required. NUTRITION Kcals Fat Protein Carbohydrate Sugar Salt 416 22.1g 26.2g 30.2g 27.3g 0.3g Moroccan style Scotch Lamb kebabs Per serving, listed ingredients only. SERVES: 2 PREP TIME: 5 mins COOKING TIME: 10 mins METHOD INGREDIENTS 3.Cook under a preheated hot grill or over the coals for 300g (10oz) lean Scotch Lamb leg steaks, cut into 2cm cubes 2 – 3tbsp natural yoghurt 1tbsp Harissa paste, or to taste 1 red or yellow pepper, deseeded and cut into 2cm chunks 1 red onion, cut into wedges 1.Mix together the yoghurt and Harissa paste in a bowl. Add the lamb, coating the cubes thoroughly. 2.Thread the lamb alternately with the peppers and onion onto skewers. 10 – 12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade. TO SERVE Enjoy the kebabs with simply cooked couscous, rice or bulghur wheat – just add your own twist of ingredients – chopped spring onions, cucumber, sultanas or chopped dried apricots. NUTRITION Kcals Fat Protein Sugar 403 15.8g 49g 15.1g Per serving, listed ingredients only. Salt 0.9g Quality Meat Scotland Rural Centre, West Mains, Ingliston, Midlothian, EH28 8NZ, Scotland. Tel: +44 (0)131 472 4040 Fax: +44 (0)131 472 4038 Email: [email protected] www.qmscotland.co.uk Printed on 9lives offset, a 100% recycled paper. QM2159_08/10 Campaign financed with aid from the European Union.
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