The Perfect Easter Dish with Scotch Lamb

Join Jak O’Donnell as she cooks the perfect Scotch Lamb for Easter.

What you’ll need:

• 2-2.5kg Scotch lamb shoulder (Bone in or out whatever you can get)
• 100gr runny honey or set if that’s all you have
• 6 large garlic cloves (garlic powder or granules can be used)
• 50g fresh ginger (ground ginger is fine if you don’t have fresh)
• Juice & zest of 1 lemon
• Juice & zest of 2 oranges
• 2 heaped tbsp of Ras el Nout (if available)
• 500g of smallish onions peeled & halved
• 100g raisins or sultanas (optional)
• 750ml lamb or chicken stock
• 1 ½ Tbsp dark soy sauce
• 1 tbsp tomato puree
• 1-2 tsp cornflour (I find this nice and sticky once you have reduced it so you don’t need to thicken it)
• 1 red chilli de seeded & finely chopped
• Small bunch of basil,mint or parsley (whatever you can get)
• 50g toasted almond (can also use flaked almond, pistachio & pine-nut mix)