Christmas Spiced Scotch Lamb
Serves 4 - 6
1.5 - 2kg Scotch Lamb PGI rolled shoulder (or butterflied leg)
2 metres of butchers string
2 red onions, peeled and quartered
2 medium carrots, peeled and chopped into four
1 - 2 bulbs of garlic, halved across the diameter
2 - 3 fresh bay leaves
Christmas Spice Rub – combine all the ingredients with a blender or pestle and mortar:
2 tsp ground cinnamon
1 tbsp fresh rosemary leaves (finely chopped),
2 cloves garlic (finely chopped)
2 cm piece fresh ginger (peeled and chopped)
Zest of a washed orange
1 tsp soft brown sugar
1 tsp sea salt
2 tbsp olive oil
1 tbsp cornflour
150 ml port
300 - 500 ml hot vegetable stock
Christmas Scotch Lamb Method:
1. Prepare the lamb the day before you want to cook it. Unwrap the rolled shoulder from its butcher string and in a large roasting tray massage the Christmas spice rub into it.
Using fresh string, tie it back up – rerolling and using the old string marks to guide you (skip this stage if you are using a butterflied leg).
2. Refrigerate the lamb overnight, removing from the fridge two hours before cooking to allow the lamb to come to room temperature. Weigh the joint to calculate its cooking time.
3. Preheat your oven to 220°C.
4. Place the vegetables, garlic, and bay leaves into a roasting tray and place the lamb on top.
Put the roasting dish onto the middle shelf of the oven at 220°C for 15 minutes then reduce
the temperature to 180°C.
5. When your lamb is ready, transfer to a clean dish (with raised sides) and cover loosely with foil to rest for 10-15 minutes.
6. Slice and serve with vegetables and gravy
Port Gravy Method:
1. Spoon the roasting juices and vegetables into a clean bowl and place the roasting pan over a low heat on the hob.
2. Using tongs and a sieve gently press the juices from the vegetables that have roasted under the lamb back in to the roasting dish.
3. Stir through the cornflour and cook for a couple of minutes.
4. When the juice and cornflour begins to ‘catch’ and begins to brown, add the port.
5. Use a wooden spoon to scrape all of the roasting juices from the bottom of the dish and allow to simmer gently for 2-3 minutes.
6. Add the stock, stirring again until everything is incorporated, and bring back up to a gentle simmer for 5-8 minutes.
7. Finally, pass the gravy through a fine sieve, and keep warm in a small pan until you are ready to serve.