with Summer Greens and Wild Garlic Salad
Rack of lamb
Tsp of Dijon mustard
Garlic and parsley
Shoulder of Lamb
Rosemary and Pistachio Nuts
Lamb Hotpot, Neck and Shanks,
White Wine and Worcester sauce.
Scallions and Wild Garlic.
Blanch individually then pan-fry with Wild garlic Butter adding a little veg stock as required
1. French Trim, Seal in Hot pan, brush with Dijon and coat in Herb crumb.
2.Roast in oven at 190c. Roast for 12- 24 mins depending on taste. Leave to rest until ready to serve.
3.Flatten out and slash Shoulder, mix herbs and spices and rub them into the meat, marinate in fridge Roll up shoulder place on stock vegetables add red wine to tray and place in a hot oven for twenty minutes.
4.Turn oven down to 160c for 3-4 hours(for a whole shoulder), turning the meat at regular intervals until tender and pulling apart, while still cooling roll the meat tightly in cling film to render out the fat, then chill until ready to use.
5.When set Panfry in Butter and Lamb Stock. Cut Necks and Shanks up into thumb sized pieces, brown with finely diced vegetables on a high heat and deglaze the pan with White Wine.
6.Reduce then add Lamb stock, splash of Worcester bouquet garni of herbs simmer for 1hr 1/2, too 2 hours.
7.Finish in Casserole dish layered with par boiled potatoes, butter and herb crumb.
This recipe will be demonstrated in Our Signature Dish Kitchen in the Fine Food Marquee at the Dalriada Festival on the 19th of June 2011 by Paul Dalrymple from Billy Andys Restaurant