Scottish Lamb Breast and Rolled Shank with Spring Green by Bilson Eleven in Glasgow
Bilson Eleven opened November 2016 in a Victorian townhouse situated in Dennistoun, just east of Glasgow City Centre. The décor has been chosen with the age of the building and its surroundings in mind. There is a small dining room, sitting room and a newly opened private dining suite. The food pays respect to Scottish classics and ingredients while inserting a little humour and fun with slight twists.
Depending on the size of the breast of lamb, this recipe can serve between 6-8 people.
Ingredients:
1 Boneless Breast of Lamb (your butcher can remove the bones)
3 Lamb Shanks
Mint
Asparagus
Broccoli Runner Beans
Method:
1. Sprinkle the lamb breast with salt on both sides and put onto a large tray. Cover with cling film and refrigerate for 4 hours.
2. Meanwhile add the shanks into a pot and cover with water and some seasoning. Bring to the boil and then leave to simmer for 3 hours topping up the water if needed.
3. After 3 hours take the shanks off the heat and leave to cool down in the juice. When cool, sieve the liquid and reduce to thicken. Pick the meat from the shanks and set aside.
4. When the liquid is cool, mix through the picked meat and roll in cling film into a sausage shape and set in the fridge.
5. Take the lamb breast out of the fridge and rinse under cold water for 5 minutes. Put into a roasting tray and cover half way up with water and a couple of sprigs of mint.
6. Cook at 170 degrees celsius for 4 hours. Remove from oven and cool down in liquid. When cool strain liquid and reduce for sauce.
7. For the greens bring a large pot of water to the boil. When boiling add the vegetables and boil for 1-2 minutes. Remove and put straight into ice water.
8. To plate lightly fry breast fat side down until crisp. Slice shank into 1 inch slices and warm in oven. Add a knob of butter in a pan and lightly toss in green vegetables. Sprinkle with ripped mint and pour on reduced cooking liquor.
In association with Taste Communications.
www.tastecommunications.co.uk
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