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Scotch Lamb Stovies with Celeriac Mash

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Use up your leftover Scotch Lamb with this Stovies recipe with a twist.

How to cook & Ingredients

10 Minutes
30 Minutes
SERVES 4

Ingredients 

Leftover cooked Scotch Lamb PGI

FOR THE LAMB JUS

1 tsp tomato puree

2 knobs of butter

200ml strong lamb stock

FOR THE CELERIAC MASH

1/2 grated celeriac

3 knobs of butter

100ml cream

Salt &pepper

Course-grain mustard

FOR THE CHUTNEY

200g grapes

2 apples, diced

1/2 onion, chopped

1 tsp ginger, grated

1 garlic clove, pressed

1 tsp honey

2 tbsp balsamic vinegar

Salt & pepper

4 oatcakes

Cooking Method

For the lamb jus:

  • Add the lamb stock to a pan and reduce by one third. Next add the tomato puree and cook until the liquid starts to thicken. Take off the heat and add the butter to finish.

    1

For the celeriac mash:

  • Melt the butter in a pan then add the grated celeriac and cook until softened. Fold in the cream and mustard. Taste and season.

    1

For the chutney:

  • Sweat off the onion in a pan then add the garlic and ginger.

    1
  • Cook for a minute more then add the apple, grapes, balsamic vinegar and honey.

    2
  • Simmer until the liquid has reduced to a chutney consistency then season.

    3

Building up:

  • Shred the leftover cooked lamb meat and share between ramekin dishes.

    1
  • Next pour the lamb jus into the ramekins until it is covering the meat.

    2
  • Place the celeriac on top and place the ramekins in the oven for 10 minutes at 180°C.

    3
  • Place each ramekin on a plate with the chutney on the side and a warmed oatcake.

    4
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