Main Course Pairing: Cask Strength

5 spice Scotch lamb rump with spiced toasted hazelnut on Asian greens and a glazed sauce with a dram of cask strength

Hazelnut Dukkah Ingredients:

400gr chopped skinned roasted hazelnuts
300gr sesame seeds toasted
6tbs coriander seeds
4tbsp garlic powder
6 tbsp cumin seeds
4 tbsp cracked pepper
3tbsp hebridean sea salt

Method:

1.      Mix all ingrecients together & pour 3 seconds in a blender only, so that mix remains quite chunky

MAIN: Ingredients

Scotch Lamb rump 4 x 200gr individual portions
4tbsp Summer harvest rapeseed oil
250gr A selection of Scottish greens & vegetables
250gr cooked local potatoes
1ltr lamb stock
25ml Tomatin Cask Strength

Method:

Oven 200c
1.    Ask butcher to prep 4 individual lamb rump portions
2.    Mix 1tbsp of oil with 2 tbsp hazelnut dukkah and rub over lamb then seal in a pan place in oven for 20 mins
3.    Half potatoes and place in the pan in the oven with the lamb for 10 mins
4.    After 20 mins remove lamb from oven and leave on a tray to rest for 15 mins
5.    Meanwhile cook the greens quickly in the lamb pan before making the sauce
6.    Take lamb stock and pour into to lamb pan & reduce by 2/3
7.    Season sauce to taste and add malt at the last minute before serving

Place potatoes on a plate along with the greens then add sliced rump over the top, spoon some gravy  & sprinkle with more crust for some crunch.