Sweet and tender Scotch lamb served with pea and bean cassoulet
Summer should now be at its height with plentiful local produce available.
And while salads may be top of the menu, sometimes only something warm will do.
This month’s recipe, from Ian MacDonald, Head Chef at the St Andrews Links Trust Restaurant, is that warm dish, but it is fresh and summery too.
Ian is one of the team of chefs intent on showcasing the best local produce in Scotland’s Year of Food and Drink.
Across summer and autumn the six chefs will be collaborating on a series of events, including demonstrations at farmers’ markets and this monthly series of recipes.
Their plans culminate in an exciting Food & Drink Festival later this year.
Ian’s recipe uses local rump of Scotch lamb served with a pea and broad bean cassoulet.
“The start of summer gives way to fabulous dishes packed full of many different types of peas and broad beans,” Ian said. “They are incredibly versatile vegetables – we enjoy them as the star ingredient in soups and salads as well as a light and healthy accompaniment to main dishes.”
Changed days, as the broad bean has not always been so popular: “In the Egypt of the Pharaohs broad beans were cultivated but considered unclean and fed to slaves,” Ian recounted, adding: “Fortunately times have moved on as both broad beans and peas work beautifully with another seasonal ingredient - Scotch lamb.
“At the moment Scottish lamb is at its most tender and it is irresistible when cooked with garlic and rosemary, and served with a pea and broad bean cassoulet.”
Lamb with pea and bean cassoulet
4x 250g lamb rumps
400g garden peas (shelled and blanched)
600g broad beans (cooked and husked)
200ml lamb jus
50g unsalted butter
Pinch of chopped rosemary
1 garlic clove
Salt and pepper
For the cassoulet of peas and broad beans
Shell the peas and broad beans then blanch, refresh in iced water.
Remove husks from the broad beans.
In a pan, warm up the peas, broad beans, and button onions in the butter and season to taste.
To cook the lamb rump
Preheat the oven to 175C.
In a cold pan, place the rump skin side down.
Gently bring up to a medium to high heat so the fat not only caramelises, but also renders out of the skin.
Add the garlic and rosemary.
Once skin is golden brown turn the rump over to colour the flesh side.
Place in the pre-heated oven at 175C for 9 minutes.
Remove from the oven and rest the meat in a warm place for 4 minutes.
Place the pea and broad bean mix in the centre of the plate. Carve the lamb and place over the broad beans.
Check the jus for seasoning and season to taste if required. Pour a little over the dish and enjoy.