Burns Night is tomorrow so we are blogging recipes for a tasty Burns supper menu.
All three are from top Scottish chefs with restaurants on 5pm Dining.
Yesterday, we posted the recipe for an elegant creamed carrot and parsnip soup from Carina Contini.
They are all easy to do although Tony’s clootie samosas will need some prep.
For more great Burns Supper menus, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit www.scotland.org/burns
Scotch Lamb and chorizo casserole by Jacqueline O’Donnell
4 x 6oz Scotch Lamb rump
4 mini venison chorizo sausages (non-venison chorizo would also work)
1 medium onion, peeled and cut into chunks
½ tin butter beans
2 large carrots, peeled and cut into chunks
300ml lamb stock
100ml red wine
50g broad beans
50g fresh rosemary
2 cloves garlic, peeled and cut into chunks
Seal lamb skin side down in a hot frying pan, along with the chorizo.
Remove once browned all over and sit to one side.
In the same pan add the onion, carrot and garlic. Once browned, add the rosemary.
Add red wine to de-glaze the pan. Put the lamb rump back into the pan and add the lamb stock.
Place into a casserole dish and pop in the oven for about 40 minutes, then remove the lid, add butter beans and cook for a further ten minutes.
Add broad beans, check for seasoning and serve in a large bowl.
Some watercress or lambs lettuce would make a nice bright and fresh garnish.
Come back tomorrow for Tony’s clootie samosas, the final component of your complete Burns supper menu.