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Recipe: St Andrew’s Day Lamb with Brussels and Chestnuts from Alan Gibb at Gleneagles

Ingredients
  

  • 4 rumps of Scotch lamb -150gm
  • 4 sprigs rosemary picked and chopped
  • 3- 4 cloves garlic cloves
  • tablespooons red wine vinegar
  • A small glass of sweet stout
  • 1-2 large teaspoons Arran mustard
  • ½ lemon -juice only
  • Rapeseed oil
  • Sea salt and freshly ground black pepper
  • 300 g Brussel sprouts
  • 100 g cooked chestnuts
  • 60 gm of butter
  • 60 ml of crème fraiche

Instructions
 

  • Pre-heat the oven to 180°C/Gas mark 5.
  • Rub the lamb rump with a little rapeseed oil, season well with salt pepper and half of the chopped rosemary ensuring it is rubbed well into the fat.
  • Heat a heavy bottomed pan and seal the lamb, fat down first, and then seal all
  • sides of the rumps making sure to rub the salt well into the scored fat, add a little more oil if required.
  • Add the garlic cloves and place the pan in the oven basting occasionally for 9 to 12 minutes, or to your liking.
  • Remove a few of the outer leaves from the Brussels and keep to one side.
  • Bring a pan of salted water to the boil; add the sprouts and cook for 5 to 7 minutes or until cooked through but still very green, drain in a colander.
  • Add the sprouts to a blender with 40gms of butter and the crème fraiche and puree until very smooth.
  • Once pureed, check seasoning and keep warm in a pan, cover with baking
  • parchment to stop a skin forming
  • Once the lamb is cooked, remove from the pan and allow to rest in a warm place.
  • Pour the cooking juices from the pan into a jug removing as much fat as possible.
  • Place the pan over a medium heat and deglaze the pan with the vinegar and
  • reduce by two thirds.
  • Add the stout and remaining rosemary and reduce by three quarters.
  • Squeeze a little lemon juice to taste and add the cooking juices from the lamb.
  • Strain this into a bowl and whisk in the grain mustard and a little rapeseed oil,
  • check seasoning and keep warm.
  • To serve:
  • Lightly sauté the chestnuts and brussel leaves in the remaining butter.
  • Spread a little of the brussel puree onto a hot plate.
  • Carve the lamb rump into thin slices onto the Brussels.
  • Finish the plate with a few Brussel leaves and the glazed chestnuts.
  • Mix the vinaigrette thouroughly and drizzle over the lamb.
  • This dish would work well with some roast squash or parsnips and some
  • redcurrant or perhaps rosehip jelly.