Go Back

Recipe: The Gannet’s Scotch Lamb with Jerusalem Artichoke

Print Recipe

Ingredients
  

  • 4 - 5 oz Scotch Lamb rumps
  • 300 g +Scotch Lamb shoulder bone out
  • 200 g Scotch Lamb belly bone out
  • 30 g rosemary
  • 30 g rock salt
  • 15 Jerusalem artichokes
  • 10 potatoes roosters
  • 100 ml lamb fat
  • 4 shallots
  • 5 cloves garlic
  • 20 g butter
  • 4 lt chicken stock
  • Vegetable oil
  • 200 ml water
  • Salt
  • 5 white peppercorns

Instructions
 

  • Scotch Lamb belly:
  • Coat belly in salt and rosemary for six hours. Wash off, place in pot, cover with water, bring to the boil, skim and simmer for three hours until tender. Once cooked, roll into roulade using cling film, tie the ends and chill in ice.
  • Scotch Lamb shoulder:
  • Make a brine by heating 200ml water with the rock salt until dissolves, add peppercorns, rosemary and remaining water, cool before covering the shoulder. Leave for four hours, remove from brine and pat dry.
  • Cover the shoulder in chicken stock , cook slowly in oven at 90 degrees for 2.5 / 3 hours. When cooked, it will be soft but not falling apart. Remove from the fat and cool, when cool enough to handle set aside the meat for the terrine.
  • Potato and Scotch Lamb shoulder terrine:
  • Thinly slice the potatoes and coat in lamb fat.
  • Line a terrine mould with grease proof paper.
  • Layer the potato evenly, once you have completed four layers add a layer of shoulder meat. Repeat this twice more, and remember to season the potato layers as you go.
  • Once the terrine is built cook at 160 degrees for 1.5 hours.
  • Press with a suitable tray until cold and set, best to be completed the day before you want to serve.
  • Scotch Lamb rump:
  • Heat oven to 180 degrees.
  • Sear the rump fat side down in a moderately hot pan. Render and brown all sides and place in oven for 7/8 minutes, aiming for an internal temp of 58 degrees.
  • It’s very important to rest the meat once cooked.
  • Artichoke Puree:
  • Finely slice shallots, Jerusalem artichoke and garlic.
  • Add them to a pan with butter until soft and sweet.
  • Add veg stock and cream, bring to boil and simmer for 30 minutes.
  • Place in blender and puree. When smooth, add butter cubes until nice and glossy, season with salt and pass through a sieve.
  • Boil salted water and cook the purple sprouting broccoli for two minutes, drain and toss in salted butter.
  • To serve:
  • Cut the terrine into your desired shape, colour in a pan and place in a moderately heated oven.
  • Slice the lamb belly one-inch thick, colour on one side and place in the oven.
  • Once the rump is rested, carve against the grain.
  • Heat the purée and broccoli.
  • Assemble all the elements and eat!