The weekender: Recipes

"Locally sourced, seasonal produce is at the very heart of what I do," explains Edinburgh restaurateur Tony Singh, "and nothing beats using produce from Scotland at the time of year when it is at the peak of seasonality.

"When it comes to lamb, there are so many easy and delicious recipes for people to try at home. A personal favourite is Lamb Shanks Rogan Josh, a quick dish to prepare and a really nourishing family meal. Lamb Kebabs are a tasty alternative to a takeaway and the succulence of the meat really comes through - they also make a great snack and are a tasty lunch option."

Scotch Lamb Shanks Rogan Josh

Ingredients:

3kg Scotch lamb shanks

2g fennel seeds

5g black pepper

5g coriander seeds

1tsp black cardamom

1tsp cloves

1tsp green cardamom

1 pinch salt

1tsp chilli

3g cumin seeds

4lt lamb stock

2 Spanish onions

Method:

Place all the spices in a tray deep enough to hold shanks and stock. Cover shanks in hot oil. Place in the tray with spices. Add stock, bring to boil. Cover with tin foil and place in a moderate oven and cook until tender. Take out the lamb shanks and strain the cooking liquor and reduce by half. Add the reduced cooking liquor. Cook till reduced by a quarter then blend and season. Heat up the shank in the sauce and serve with your choice of rice or bread.

Scotch Lamb Kebabs with mint dip

Ingredients:

500g Scotch Lamb shoulder mince

1 large Spanish onion

6 cloves garlic

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp chilli powder

1 large handful fresh parsley

1 small handful fresh Tarragon

Salt and pepper to taste

For the dip:

Pot of bio yoghurt

Large handfull of chopped fresh mint

Lemon juice

Salt and chilli flakes.

Method:

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Grind the cumin and coriander roughly in a mortar and pestle with a teaspoon of salt. Put the spices, herbs, onions and garlic in a food processor and whizz until everything is blended. Add the meat and whizz again until everything is well-mixed to a reasonably rough texture. Form handfuls of the meat mixture around bamboo skewers. Make sure you soak the skewers in water for an hour first so they do not burn. Grill on a hot charcoal barbecue or under the kitchen grill for about 7 minutes, turning regularly. Serve immediately with the fresh mint dip (a simple combination of the yoghurt, mint, lemon juice, salt and chilli flakes). Adding a cucumber and coriander salad, dressed with olive oil and sea salt only, keeps the flavours fresh.

• Tony Singh is chef/proprietor of Oloroso, 33 Castle Street, 0131-226 7614, www.oloroso.co.uk. He is championing this year's Festival of Scottish Lamb (www.scotchbeefandlamb.com).

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