Last November Chef Neil Forbes entertained the Shetland public with his enthusiasm for the produce he discovered during his participation in The Shetland Food Festival week. Since then, through my involvement with The Slow Food Movement, I have discovered his restaurant, Cafe St Honoré in Edinburgh.
I am delighted that he agreed to invent some recipes combining Native Shetland Lamb and seasonal produce for me to share. Here is the first.
I am delighted that he agreed to invent some recipes combining Native Shetland Lamb and seasonal produce for me to share. Here is the first.
Ingredients - Serves 4
1 loin of native Shetland lamb
1 tablespoon rendered lamb fat
2 small beetroots 2 carrots 2 parsnips
4 Pink Fir Apple potatoes
1 stick rosemary
Sea salt and black pepper
1 loin of native Shetland lamb
1 tablespoon rendered lamb fat
2 small beetroots 2 carrots 2 parsnips
4 Pink Fir Apple potatoes
1 stick rosemary
Sea salt and black pepper
Method
Wash, peel and large dice all the vegetables. Boil gently until just cooked.
Remove the lamb from the bone and remove the skin from the fat. Render any other fat down with the skin and reserve for cooking the roots.
In a thick cast iron frying pan, heat a little lamb fat and fry the loin until golden and sprinkle with sea salt and a little pepper. Roast the loin in a hot oven (180˚) until just pink – about 8-10 minutes.
Allow to rest.
In another cast iron frying pan, heat the remaining lamb fat and fry the vegetables until golden brown. Add a stick of rosemary and season with sea salt and pepper. Slice the roasted loin and serve with the vegetables.
Wash, peel and large dice all the vegetables. Boil gently until just cooked.
Remove the lamb from the bone and remove the skin from the fat. Render any other fat down with the skin and reserve for cooking the roots.
In a thick cast iron frying pan, heat a little lamb fat and fry the loin until golden and sprinkle with sea salt and a little pepper. Roast the loin in a hot oven (180˚) until just pink – about 8-10 minutes.
Allow to rest.
In another cast iron frying pan, heat the remaining lamb fat and fry the vegetables until golden brown. Add a stick of rosemary and season with sea salt and pepper. Slice the roasted loin and serve with the vegetables.
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