Scotch Lamb Loin Chop, Pomme Anna, Braised Peas and Lettuce by Justin Maule of Wild Fig.
Wild Fig is an outside catering company that uses the very best in locally-sourced ingredients, where possible, with no compromise on flavour.
They’ve recently developed a range of produce bringing the same high-quality product to the kitchen and dining tables of homes around the world. From an award winning Seville Orange and Malt Whisky Marmalade using Glengoyne cask strength single malt Scotch whisky to a decadent and moreish accompaniment to your favourite dessert with a Salt Caramel Sauce.
April saw the launch of a further two products, Tomato Chutney with Single Malt Scotch Whisky and a Dark and Stormy Marmalade using the wonderfully Scottish, Dark Matter Rum and key citrus flavours of Seville oranges, lime and ginger.
Wild Fig is taking part in the Crail Food Festival which takes place June 10-12
Ingredients
6 Scotch lamb loin chops
400g potatoes (waxy), such as Ratte
1 head baby gem lettuce
1 banana shallot, sliced
200ml chicken stock
20g Dijon mustard
20g Chives
100g butter
150g frozen/fresh peas
Pomme Anna:
1 Preheat the oven to Gas Mark 6/200C.
2 Slice potatoes very thinly on a mandolin.
3 Rinse potatoes under water to remove starch.
4 Pat dry in a single layer on towels.
5 Butter the inside of pan or ovenproof dish.
6 Layer potatoes, brushing with butter and seasoning every layer until finished.
7 Cover and place in the oven for 45mins.
Braised Peas:
1 Saute the sliced shallot in butter until soft in pan.
2 Add peas and sliced baby gem lettuce.
3 Add chicken, stock and one teaspoon of Dijon mustard.
4 Cook for five minutes on a medium heat to reduce stock
5 Season and keep warm.
Chops:
1 Season the lamb with salt and pepper.
2 Cook on a griddle till done to your liking and then rest them.
3 Brush chops with Dijon mustard and dip into finely chopped chives
To serve: Pour the lamb resting juice into the peas. Arrange the Pomme Anna, peas and chops on the plate and serve with pea shoots and chives.
In association with Taste Communications.
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