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Recipe of the week: Roast rump of Scotch lamb, Blackthorn salt za’atar and crowdie pastillas


By Features Reporter

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Celebrate Scotch lamb with this tasty dish from award-winning chef Graeme Pallister.

Roast rump of Scotch lamb, Blackthorn salt za’atar and crowdie pastillas.
Roast rump of Scotch lamb, Blackthorn salt za’atar and crowdie pastillas.

Ingredients

2 6oz Scotch Lamb rump portions, trimmed of excess fat, removed from fridge 30 mins before cooking.

2 tablespoons of crowdie in a bowl

4 mint leaves, shredded

4 samosa wraps or filo pastry sheets

2 teaspoons of plain flour

1 tablespoon of sesame seeds

1 tablespoon of dried oregano

1 tablespoon of sumac

1 tablespoon of cumin (toasted in a dry pan till fragrant)

½ teaspoon of Blackthorn sea salt flakes

Sprigs of rosemary, thyme and 2 garlic cloves

Selection of greens such as spinach and kale blanched in boiling salted water

50g of butter

2 tablespoons of light olive oil or virgin pressed rapeseed oil

1 tablespoon of wine vinegar

Method

Preheat oven to 180C. Start by preheating a solid-based frying pan, season the lamb lightly with salt and pepper before adding a little cooking oil to the pan and brown the lamb on all sides. Place the lamb on an oven tray with the rosemary, thyme and garlic and put in the oven for 10 minutes or until cooked to your liking.

Tip some of the excess cooking oils into the crowdie and reserve the pan. Fold in the shredded mint. Combine the flour with two teaspoons of water to make a paste.

Using the samosa wrappers, place a spoonful of crowdie on one corner of each of the wrappers and fold several times, keeping a triangular shape. Paint the final corner with the paste before sealing the pastilla.

In a non-stick pan with a splash of oil, brown the samosas on each side, keep warm by placing a loose piece of tin foil over them.

To make the za’atar, combine the toasted cumin seeds, sumac, Blackthorn salt flakes and the oregano in a bowl and reserve for later.

Remove the lamb from oven and allow it to rest for five to 10 minutes, collect the juices and combine them with the rapeseed oil and vinegar, season to taste to complete the sauce.

Warm the greens in the reserved pan you sealed the lamb in ready for serving.

To serve, place the warm lamb on the greens, top with the pastillas, sprinkle over some za’atar and surround with the warm dressing sauce.


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