This week’s recipe has been prepared by Ian McNaught, head chef of the Roman Camp Country House & Restaurant situated in the heart of the Trossachs National Park.

Roman Camp Country House Hotel is a traditional Highland retreat, set in 20 acres of secluded gardens on the banks of the River Teith yet is also strategically placed for access to both Edinburgh and Glasgow.

The restaurant has been recommended by the AA as one of the top 20 eateries in Scotland and has been awarded the Three AA Rosette Award for its restaurant dining.

The menus at the restaurant are prepared from locally sourced seasonal ingredients, and guests can choose from a host of different menus including a la carte, five-course tasting, afternoon tea or vegetarian menus.


Serves 4

For Lamb:

4 x 200g Lamb rumps trimmed and sinew removed

1 tbsp Oil

100g Butter

4 Garlic cloves

2 Rosemary sprigs

For Juices:

100ml Madeira

100ml Chicken stock

60g Butter

For Split Peas:

100g Smoked bacon pieces

1 Garlic clove

Few sprigs of thyme

600g Split peas (soaked for 24 hours)

100ml Double cream

Chicken stock to cover


For the split peas

In a deep ovenproof pan fry the smoked bacon in a little oil

Add the garlic and thyme, then the split peas and cover with the chicken stock and bring to the boil.

Braise in oven at 150C for approx 90 minutes until soft, but not too broken up.

Remove bacon, garlic and thyme, add the double cream and reduce by half, checking seasoning.

For the lamb


In a pan gently seal lamb rumps until golden brown.

Cooking slowly skin side down for approximately 8-10 minutes.

Then add in garlic, rosemary and butter.

Baste for a further 4 minutess or so

Remove from the pan and set aside to rest for 8-10 minutes in a warm place.

For the sauce

Add 100 ml of Madeira to cooking pan, reduce until it is nearly all gone

Add chicken stock and reduce by half

Whisk in butter, pass through a sieve and check seasoning.

To serve

Place split peas on to warm serving plates, slice lamb on top, spoon over sauce, serve with vegetables of your choice.

Suggested vegetables

Baby Leeks, Spinach, Beetroot, New Potatoes