Recipes


Simple Lamb Chops

lamb

Ingredients
Serves: 2

  • 4 lamb chops
  • olive oil
  • chopped rosemary
  • salt & pepper

Method
Prep: 10 mins | Cook: 20 mins

  • Rub the chops with olive oil, rosemary, salt & pepper
  • Preheat oven to 180 C
  • Pop the chops in for 20 minutes, turning once.
  • Cover with foil and rest them for at least 5 minutes.
  • Serve with crushed roadst garlic potatoes and steamed broccoli.

Slow Roast Lamb Gigot

Ingredients
Serves: 6

  • lamb gigot
  • olive oil
  • chopped rosemary
  • Onions
  • Aubergine
  • Courgette
  • Lots of garlic
  • 1 bottle Cava
  • Peeled potatoes & sweet potatoes
  • turmeric
  • cayenne
  • salt & pepper

Method
Prep: 50 mins | Cook: 7 hours

  • Score the joint, then rub the joint with olive oil, rosemary, salt & pepper
  • Leave for at least 50 mins - overnight if possible
  • Place in a roasting tin and seal over a high flame
  • Slice aubergine & courgette into thick pieces
  • Peel and quarter onions
  • Preheat oven to 140 C
  • Lift lamb from roasting tin, add vegetables and garlic (still in skin)
  • Place joint on top, add wine
  • Add remaining rosemary, and salt & pepper
  • Cover with foil and place in oven for 6 hours
  • Put potatoes in cold water, and bring to boil. Allow to simmer for approximately 5-10 minutes
  • Drain and allow heat to dry them
  • Put turmeric, cayenne, salt & pepper in a plastic bag and shake to mix
  • Add potatoes and shake to coat
  • After 6 hours, raise oven temp to 200 C place a small roasting tin with goose fat in oven for 10 mins
  • Add potatoes and uncover lamb - stir/move potatoes after 30 mins
  • After another 30 mins, remove lamb, cover in foil and allow to rest for 10 mins.
Torrans Farm 2014 - Torrans, Tomintoul, Ballindalloch AB37 9HJ