SEPTEMBER marks the start of the Festival of Scotch Lamb. This dish, which goes well with minty green veg, can be prepared a day ahead.
Serves four to six1 whole Scotch lamb shoulder (boned and rolled); 1 carrot; 1 onion; 2 big sprigs rosemary; salt and pepper; 3 litres chicken/lamb/veg stock; 200ml red wine (optional); selection green vegetables (leeks, broccoli, courgette), chopped; 1 large sprig mint; 25g butterPut the lamb shoulder into a deep casserole dish, and add the carrot, onion, rosemary, salt and pepper. Cover with the stock (and wine), and cover with a lid or foil.
Cook for five to six hours at 170¼C, and then allow to cool slightly. Lift out the warm shoulder on to several layers of cling film and wrap tightly.
Strain the stock and reduce the liquid until it has the consistency of a nice gravy. In a hot pan, add 100ml of water and the butter, and then add the vegetables. Stir the torn mint into the green veg just before serving.
• Jacqueline O'Donnell is head chef at The Sisters restaurants in Glasgow's West End (
www.thesisters.co.uk)
The full article contains 195 words and appears in Scotland On Sunday newspaper.
