This recipe comes from Alan Gibb, Executive Head Chef at Gleneagles. Alan is a lovely guy who has a passion for his work, we had the pleasure of meeting him last year on a visit to see Gleneagles and it’s suppliers and his love of food and the area shone. He has shared this recipe using rump lamb, brussel sprouts and chestnuts which would make an excellent change to a traditional sunday lunch. Some Scottish lamb would work perfectly with this.
Print Yum Recipe: St Andrew’s Day Lamb with Brussels and Chestnuts from Alan Gibb at GleneaglesIngredients
- 4 rumps of Scotch lamb -150gm
- 4 sprigs rosemary, picked and chopped
- 3- 4 cloves garlic cloves
- 1½ 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
- 300g Brussel sprouts
- 100g cooked chestnuts
- 60gm of butter
- 60ml 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.