About this recipe:Gleneagles Resort Executive Chef, Alan Gibb, has created this recipe to celebrate St Andrew's Day on the 30th of November. The recipe uses locally sourced Scottish lamb and fresh ingredients.
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Rub the lamb with a little rapeseed oil, season well with salt and pepper and half the chopped rosemary ensuring it is rubbed well into the fat.
Heat a heavy bottomed ovenproof frying pan over a medium-high and seal the lamb, fat down first, and then seal all sides of the rumps, making sure to rub the salt well into the scored fat, add a little more oil if required. Add the garlic cloves to the pan.
Bake the lamb in the oven, basting occasionally, for 9 to 12 minutes, or until cooked to your liking.
Remove a few of the outer leaves from the Brussels and keep to one side. Bring a pan of salted water to the boil then add the sprouts and cook for 5 to 7 minutes or until tender to the bite but still very green, drain in a colander.
Transfer the sprouts to a food processor and and blend with 40g of butter and the crème fraiche until a smooth purée forms. Once puréed, check seasoning and keep warm in a pan. Cover with baking parchment to stop a skin forming.
Remove the lamb from the oven and transfer to warm plate. Allow to rest and keep warm. Pour the cooking juices from the pan into a jug removing as much fat as possible.
Place the pan over a medium heat and de-glaze the pan with the vinegar and reduce by two thirds. Add the stout and remaining rosemary and reduce by three quarters. Squeeze a little lemon juice to taste and add the cooking juices from the lamb. Strain this warm vinaigrette into a bowl and whisk in the grain mustard and a little rapeseed oil, check the seasoning and keep warm. Lightly sauté the chestnuts and Brussels sprout leaves in the remaining butter.
To serve, spread a little of the Brussels purée onto a hot plate then carve the lamb rump into thin slices onto the Brussels puree then finish the plate with a few Brussels sprouts leaves and the glazed chestnuts. Mix the vinaigrette thoroughly and drizzle over the lamb. Serve.
This dish would work well with some roast squash or parnsnips and some redcurrant or perhaps rosehip jelly.