Recipe of the day: Roast Scotch Lamb rump with a Dukkah Crust on Local Tatties & Scottish Summer Greens
by Jak O Donnell, Chef Proprietor of The Sisters Restaurants in Glasgow
Both the Jordanhill and Kelvingrove restaurants offer a friendly, relaxed atmosphere and hearty, Scottish cuisine.
As well as being an Ambassador for Scottish Food & Drink Fortnight, which is running over this and the following week, Jak O Donnell is also an Ambassador for the inaugural Taste the Wild Festival. The festival takes place on Saturday 10th September, in Mallaig Harbour. It is a celebration of the fantastic produce, producers and chefs the North West Highlands has to offer.
Jak says: “This is the best time of year to eat our Scotch lamb, this miniature roast is perfect and the light spice of the Dukkah is just brilliant for something that wee bit different.”
For more information visit http://www.westhighlandfoodfestival.com
Ingredients
Dukkah
400gr chopped skinned roasted hazelnuts
300gr sesame seeds toasted
6tbs coriander seeds
6 tbsp cumin seeds
4 tbsp cracked pepper
2tbsp hebridean sea salt
1tsp cracked black pepper
Lamb rump
4 x 200gr individual portions
4tbsp summer harvest rapeseed oil
250g selection of Scottish greens
250g local tatties
1ltr lamb stock hot
Method
1 Preheat the oven 200C.
2 Ask the butcher to prepare 4 individual lamb rump portions.
3 Mix 1 tbsp of oil with 2 tbsp of your Dukkah and rub over the lamb then seal in a pan and place in oven for 20 minutes.
4 Meanwhile, boil the tatties and cook the greens very lightly.
(best way to cook greens is in 1 tsp butter and 4 tbsp boiling water with a lid on)
5 Once tatties are cooked place in the pan in the oven with the lamb for 10 minutes.
6 After 20 minutes, remove lamb from the oven and leave on a tray to rest for 15 minutes.
7 Take the lamb stock and pour into the lamb pan and reduce by two thirds.
8 Season sauce to taste.
9 Place tatties on a plate along with the greens then add sliced rump over the top. Spoon some gravy over the top and sprinkle with some more Dukkah for some crunch.
Enjoy
In association with Taste Communications.
www.tastecommunications.co.uk
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