It s hot this season Delicious, easy to cook seasonal recipes.

Transcription

1 It s hot this season Delicious, easy to cook seasonal recipes.

2 Scotch Lamb Delicious, easy to cook seasonal recipes These delicious, simple to cook recipes have been prepared to help you get the best from your Scotch Lamb. Whether it s a quick lunch or a leisurely meal with friends and family, Scotch Lamb is easy to cook and delightfully tasty. Whenever you see the Scotch Lamb rosette and PGI logo, this guarantees the meat you are buying has been born, reared and slaughtered in Scotland. This ensures it has been produced to the highest standards of animal husbandry and welfare in Scotland s natural environment. When choosing your lamb make sure it s Scotch Lamb by looking for the logo. For more recipes visit: Rack of Scotch Lamb with orange and thyme glaze Cooking time: Rare allow 20 minutes per 450g plus 20 minutes Medium allow 25 minutes per 450g plus 25 minutes Temperature: Gas Mark 4-5, 180 C, 350 F 2 Lean racks Scotch Lamb Stuffing: 12g butter 1 onion, finely chopped 100g couscous 1 orange, rind and juice 15ml fresh thyme leaves Glaze: 1 large orange, rind and juice Fresh thyme 30ml clear honey Orange and Thyme Carrots: 3 carrots, peeled and cut in half lengthways Juice of 1 orange 2 sprigs fresh thyme Seasoning Kcals 327 Fat (g) 14.5 Protein (g) 26.5 Sugar (g) 10.1 Salt (g) 0.2 Per 90g serving, listed ingredients only. Heat the butter in small saucepan and cook onion until softened. Place couscous in a large bowl and pour over 240ml boiling water. Cover and leave to stand for 10 minutes. Add softened onions and remaining stuffing ingredients to the bowl and mix well. Cover and set aside. With a sharp knife, remove rind from orange ensuring that no pith is attached, and cut into triangles. Make incisions in the lamb fat and tuck in orange rind pieces. Place one rack of lamb fat side down and pile the stuffing along the eye of the meat. Place the second rack on top of the stuffing, fat side uppermost and interleaf the bones. Secure with string. Place any remaining stuffing into a small roasting tin and bake on the shelf below the lamb for about 20 minutes until golden brown. Weigh the entire stuffed joint, and calculate cooking time as above. Place in a roasting tin and open roast in a preheated oven for the calculated cooking time. Meanwhile place the juice from the orange with the remaining glaze ingredients in a small pan and bring to the boil. Simmer for 5 minutes. About 30 minutes before the end of cooking remove joint from the oven and brush all over with the glaze. Return to the oven for the remaining cooking time basting occasionally. Place carrots onto a large piece of foil, add all other ingredients and wrap in a loose parcel. Cook for minutes until tender but crisp. Remove joint from the oven and stand for 10 minutes prior to carving. Serve racks cut into cutlets, with couscous stuffing, orange and thyme carrots, roasted potatoes and a selection of seasonal vegetables.

3 Cooking time: Gigot, chump steak: 1-2cm thick, 4-6 minutes each side. Chops and cutlets: 2 cm thick, 4-6 minutes each side, 2cm+: 6-8 minutes each side. Temperature: Pre-heat grill to high. Chilli Scotch Lamb Korma with fragrant pilau rice Serves: 2 Cooking time: Approx. 15 mins 2 x 225g Lean Scotch Lamb leg steaks 15ml Oil 1 Onion 1 Garlic 150ml Coconut milk 15ml Korma curry paste 5g Sugar 1 Fresh red chilli Rice: 15ml Oil 1 Red onion 1 Cinnamon stick 5g Coriander seeds 5g Cardamom pods 225g Basmati rice For the rice heat 15ml oil in a pan and cook 1 red onion, sliced, for 4-5 minutes until golden. Add 1 cinnamon stick, 5ml coriander seeds, 5ml cardamom pods and 225g basmati rice. Pour over 300ml water and bring to the boil then cover with foil and a tight fitting lid and cook over low heat for 10 minutes. Once cooked remove from the heat and leave covered to stand for a further 5 minutes. For the korma heat 15ml oil in a pan and cook 1 onion, sliced, 1 clove garlic, crushed, and 225g lean lamb leg steaks, cut into small cubes, for 4-5 minutes until browned. Add 150ml coconut milk, 15ml korma curry paste, 5ml sugar and ½ fresh red chilli, sliced, and cook for a further 3-4 minutes. Sprinkle the curry with flaked almonds if desired and serve with the rice, naan breads and pickles. Lean Scotch Lamb gigot or chump steaks, chops or cutlets Thyme and Garlic Butter: 25g butter 10ml fresh thyme leaves 2 cloves roasted garlic Rosemary and Lime Butter: 25g butter 10ml fresh rosemary leaves Grated zest of 1 lime Kcals 300 Fat (g) 19.4 Protein (g) 29.8 Sugar (g) 0.2 Salt (g) 0.4 Per 100g serving, listed ingredients only. Cook steaks under a pre-heated grill for 4-6 minutes each side. Meanwhile prepare the butter. Mix together 25g softened butter with either: Thyme and Garlic Butter: Fresh thyme leaves, chopped, and roasted garlic or Rosemary and Lime Butter: Fresh rosemary leaves, chopped and grated zest of lime. Place a spoonful of the butter onto each cooked steak and allow to melt. Serve the steaks with creamy mashed potato, green beans and asparagus. Scotch Lamb Gigot Steaks with flavoured butters Kcals 884 Fat (g) 52 Protein (g) 39 Sugar (g) 13.2 Salt (g) 0.5

4 Preparation time: 5 minutes Cooking time: 15 minutes 500g Scotch Lamb leg steaks, cut into stir-fry pieces 2 large onions, halved and thinly sliced 3-4 tbsp Madras curry paste or powder 2 x 400g cans chopped tomatoes Salt, to taste Heat a large non-stick saucepan or wok and briskly stirfry the lamb and onions for 3-4 minutes or until the meat is browned and the onions softened. Stir in the curry paste or powder and cook for 1 minute then add the chopped tomatoes. Bring to a steady simmer and cook for 10 minutes, stirring occasionally, until the meat is tender and the sauce has reduced and thickened slightly. Season to taste with a little salt. Enjoy! Leg of Scotch Lamb with thyme, garlic and anchovies Serves: 6 Cooking time: Rare allow 20 minutes per 450g plus 20 minutes. Medium allow 25 minutes per 450g plus 25 minutes. Temperature: Gas Mark 4-5, 180 C, 350 F. 1.8kg whole leg of lean Scotch Lamb 50g can of anchovies 4 garlic cloves, crushed 3 large sprigs of fresh thyme Seasoning Thyme 450g new potatoes Lightly pound anchovies with 15ml anchovy oil, garlic, thyme and seasoning with pestle and mortar. Cut crosses in leg of lamb, push in the mixture, pour over remaining anchovy oil and extra thyme. Weigh the joint and calculate the cooking time as above. Place in a roasting tin and oven roast in a pre-heated oven for the calculated time. Add new potatoes and extra thyme sprigs to the bottom of the roasting pan about 50 minutes before the end of the cooking time. Remove joint from oven and stand for 10 minutes prior to carving. Serve thick slices of the lamb drizzled with the meat juices, herby potatoes and a selection of seasonal vegetables. Kcals 439 Fat (g) 28.2 Protein (g) 34.4 Sugar (g) 10.1 Salt (g) 0.9 Hints and Tips: Ring the changes now you have a basic recipe try a milder Korma or Tikka Masala blend. Stir in a dollop of thick cream or yoghurt or a spoonful of ground almonds or mango chutney. This curry is perfect for freezing leftover portions. Cool and pack into a rigid container and freeze for up to 3 months. Lazy Scotch Lamb Rogan Josh Far quicker than a takeaway! Simply delicious eaten with plain basmati rice or warm naan bread. Kcals 349 Fat (g) 17 Protein (g) 30 Sugar (g) 0.5 Salt (g) 1.0 Per 90g serving, listed ingredients only.

5 -6 Temperature: Gas mark 4-5, 180 C, 350 F Cooking time: Approx 40 minutes Scotch Lamb Shanks with mixed beans 675g Scotch Lamb mince 1 onion 1 garlic clove 45ml tomato puree 30ml mint jelly 2 aubergines 75g Feta cheese 500g Greek yogurt 2 eggs Kcals 413 Fat (g) 23.3 Protein (g) 37.1 Sugar (g) 9.6 Salt (g) 1.0 In a non-stick pan dry fry the lean lamb mince for 4-5 minutes with 1 onion, chopped and 1 clove garlic, crushed. Add tomato puree and mint jelly. Season with salt and pepper and cook for 2-3 minutes. Meanwhile thinly slice 2 aubergines and lightly brown on both sides in a hot frying pan (you might have to do this in 2 or 3 batches). Place half the mince mixture into an ovenproof dish and top with some of the aubergine slices. Crumble over Feta cheese and cover with the rest of the mince and the remaining aubergine. Mix together 500g pot Greek yogurt with 2 eggs and pour over the aubergines. Bake in a preheated oven for minutes until golden brown. Eat: Serve with a baked Greek salad roast tomatoes, slices of red onion and olives topped with crumbled feta cheese. Scotch Lamb Moussaka A greek classic that can be enjoyed hot or cold. 4 Scotch Lamb shanks 1 large onion, chopped 2 garlic cloves, chopped 400g can chopped tomatoes About 1 litre good lamb or chicken stock Maldon salt and freshly ground black pepper 1 bay leaf Small bunch fresh thyme 200g can chick peas 400g can mixed beans 4 tbsp chopped fresh parsley Kcals 428 Fat (g) 13.3 Protein (g) 44.7 Sugar (g) 10.2 Salt (g) 2.8 Per serving, listed ingredients only. Lamb shanks, when cooked slowly, offer meltingly soft meat that is almost sweet in flavour. This long slow cooking tenderises the meat and melts the fat and connective tissue to make a great sauce or gravy, which provides a delicious base for this supper dish. If you have a slow cooker, you could pop this on in the morning and it ll be ready when you get back in from the rat race! Brown the shanks all over in a large casserole you shouldn t have to add any fat, as there will be enough in the lamb itself, but if it looks too dry, add a little olive oil. Take out the lamb, put it on a plate and add the onions and garlic to the casserole. Stir-fry this for 5 minutes then return the lamb to the pot and pour in the chopped tomatoes and enough stock to just cover the meat. Season well and drop in a bay leaf and some fresh thyme. Bring up to the boil, then once boiling, turn down the heat, half-cover and simmer for about 1 ½ hours until tender and the sauce is a bit reduced. Drain the canned beans and chick peas and stir into the pot with the chopped parsley. Reheat for 10 minutes then serve piping hot with some good boiled potatoes and a green veg if you need it. This dish is almost better reheated and served the next day.

6 Preparation time: 15 minutes Scotch Lamb Cutlets couscous coated, with pea and asparagus salad Serves: 2 Cooking time: 40 minutes 450g boned shoulder or leg of Scotch Lamb, cubed 1 tbsp olive oil 2 onions, chopped 2 cloves of garlic, chopped 2 tsp ground coriander 1 tsp ground cinnamon 3 large firm tomatoes, skinned and chopped 600ml hot lamb or vegetable stock 3 tbsp sultanas 1 tbsp freshly chopped coriander or oregano 2 lemons Kcals 436 Fat (g) 22.6 Protein (g) 34.4 Sugar (g) 22.9 Salt (g) 1.4 Cooking method: Heat the oil in a saucepan, add the meat in batches and stir-fry to seal and brown. Add the onions and continue to cook for 2-3 minutes or until the onions have coloured slightly. Add the garlic, coriander and cinnamon, gently stir-fry for a further minute then pour on the hot stock. Cover and simmer for 20 minutes. Stir in the tomatoes, sultanas, chopped herbs and the juice of 1 lemon. Gently simmer, uncovered, for 15 minutes or until the meat is tender. Serve with extra wedges of lemon for squeezing over. Hints and Tips: This recipe tastes just as good made with beef either rump or sirloin, or for a slow cook method use Scotch chuck steak or blade of beef, as above and transfer to a preheated oven 150ºC / Fan 130ºC / Gas Mark 2, cover and cook for 2 hours or until the meat is tender. Add 2 tbsp toasted pine nuts to either the stew or the couscous and substitute the sultanas for ready to eat dried apricots or prunes. Simply Moroccan Scotch Lamb Fragrant and sweet with exotic spices this delicious tender lamb is best served with couscous or warm flatbread and a dollop of natural yoghurt. 4-6 Scotch Lamb cutlets, French trimmed 100g couscous 150ml hot stock (lamb or vegetable) 1 small egg, beaten 200g fresh peas 200g pack asparagus spears 1 spring onion, thinly sliced A handful of fresh mint leaves, roughly torn Juice of 1 lime Salt and freshly ground black pepper Kcals 738 Fat (g) 44.4 Protein (g) 49.3 Sugar (g) 2.9 Salt (g) 1.1 Per 100g serving, listed ingredients only. Cooking method: Put the couscous in a shallow bowl and pour on the hot stock. Cover and leave for 5 minutes or so until the stock is absorbed. Season. Dip the cutlets into the egg and then the couscous, pressing firmly to coat. Meanwhile cook the peas and asparagus in boiling water for 3-5 minutes or until just tender. Drain, tip into a bowl and mix in the spring onion, mint leaves and lime juice. Season with black pepper. Heat the oil in a frying pan and cook the cutlets for 3 minutes on each side. Drain on paper towel and serve with the minted pea and asparagus salad. Hints and Tips: If you can t get cutlets of lamb, choose fillet cut into diagonal slices, coated and cooked for much the same time.

7 Quality Meat Scotland Rural Centre, West Mains, Ingliston, Midlothian, EH28 8NZ, Scotland. Tel: +44 (0) Fax: +44 (0) QM1878/08.08 This publication is printed on Evolution Text 100% recycled 170gsm paper. Evolution Text is NAPM, Nordic Swan, EUGROPA and ISO certified. Campaign financed with aid from the European Union.