Recipe of the week: Lamb PGI chops and foraged salsa verde
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To celebrate the recent Foraging Fortnight, Make It Scotch has shared this recipe that contains ingredients foraged in various locations in the Scottish Highlands by Ardgay-born Andy Waugh, keen forager and co-founder of Mac & Wild and the recently launched Sixes restaurants.
Andy said: "Use this recipe to celebrate the seasonality of Scotch Lamb by combining it with the beauty of what’s growing in the wild."
20 rowan berries
30ml white wine vinegar
10 Scotch Lamb PGI chops/cutlets, ideally around 2cm thick
10 brambles (substitute with shop bought blackcurrants or any other berry)
1 large bunch parsley, roughly chopped
1 small bunch basil, roughly chopped
1 small bunch coriander, roughly chopped
1 handful cobnuts (substitute with shop bought hazelnuts), roasted and roughly chopped
1tbs capers, bashed or chopped
1tbs cornichon, finely diced
1 clove garlic, roughly chopped (or use pickled wild garlic)
¼ tsp lemon juice
Rapeseed oil, approx 250ml
Add the rowan berries, water, white wine vinegar and sugar to a saucepan and bring to the boil. Reduce until 90 per cent of the liquid has disappeared and you get a jam-like substance.
Keep the lamb to one side and mix all the ingredients, including the rowan jam, together in a bowl. Keep adding oil until you have a very loose mixture. Bash the mixture around a little so the ingredients explode and the flavours combine.
Drizzle the lamb with a little veg oil and massage with a good helping of fine sea salt or table salt.
Sear the meat on both sides, depending on the thickness you might need to sear for longer but they should only need one to two minutes on each side.
Cover and leave the meat to rest for five to 10 minutes while you get everything prepared.
Place the cutlets on a big dish and drizzle the wild salsa over the top.
You can leave some more sauce in a dipping bowl for everyone to help themselves.
- For more recipes go to www.makeitscotch.com