Taste of Grampian 'Have a Tipple' Tent

The Perfect Easter Dish with Scotch Lamb

Sunday 20.09.20 14.40
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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)