5 Spice Scotch Lamb Rump With Spiced Toasted Hazelnut On Greens With A Glazed Sauce And A Dram Of Cask Strength By Jacqueline O’Donnell For Tomatin Distillery

The star of the Great British Menu, Jacqueline O’Donnell, say’s that ‘the complexity of our national drink can unlock more flavours than wine when paired with the right food from our natural Scotch larder”. Below is one of our favourite recipes from the collaboration.

Tomatin Distillery won ‘Best Drink Award’ at the Highlands & Islands Food & Drink Awards 2016. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the 5th May deadline. Entries can be made online at www.hifoodanddrinkawards.com

Ingredients:

4 x 200g individual portions Scotch Lamb rump

4 tbsp rapeseed oil

250g A selection of Scottish greens

250g local potatoes

1 ltr lamb stock

25ml Tomatin Cask Strength

Hazelnut Dukkah 

400g chopped skinned roasted hazelnuts

300g sesame seeds, toasted

6 tbsp coriander seeds

4 tbsp garlic powder

6 tbsp cumin seeds

4 tbsp cracked pepper

3 tbsp hebridean sea salt

Method:

1.    To make the hazelnut dukkah, add the hazelnuts into a food processor until coarse. Then place in a bowl. With a pestle and mortar grind down all the other ingredients until finely crushed and add in with the hazelnuts (can be stored in an air tight container in a fridge for up 3 weeks).

2.    Heat an oven to 200ºC.

3.    Mix 1 tbsp of oil with 2 tbsp of the hazelnut dukkah and rub over the lamb. Then seal the meat in a pan and place in the oven for 20 mins.

4.    Half the potatoes and place in the same pan as the lamb for the remaining 10 mins.

5.    After 20 mins remove the dish from the oven and leave the lamb on a tray to rest for 15 mins.

6.    Meanwhile cook the greens in the same pan as used for the lamb on a high heat before making the sauce.

7.    Take the lamb stock and pour into the pan. Reduce by two thirds.

8.    Season sauce to taste and add the 25ml measure of malt at the last minute before serving.

9.    To serve, place potatoes on a plate along with the greens. Then add the sliced rump of lamb over the top and spoon some gravy over the dish. To garnish, sprinkle with some of the crust for some crunch.

In association with Taste Communications.

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