Join Jak O’Donnell this Saturday afternoon on our Instagram (@scotfooddrink) live at 1pm to create a Scotch Lamb Dukkah.
Come prepared with the following…
Ingredients:
- 4 x 200g individual portions of square cut Scotch lamb rump
- 4 tbsp Summer Harvest rapeseed oil
- 250g selection of Scottish greens
- 250g potatoes
- 1 ltr hot lamb stock
For the dukkah
- 400g chopped skinned roasted hazelnuts
- 300g sesame seeds, toasted
- 6 tbsp coriander seeds
- 6 tbsp cumin seeds
- 4 tbsp cracked pepper
- 2 tbsp Blackthorn Scottish sea salt
- 1 tsp cracked black pepper
Utensils:
- 1 x sharp knife
- 1 x heavy-based frying pan that can go from stove to oven
- 1 oven tray
- Mortar & pestle or a small blender
- Tongs
- 2 x pots
- Plates to serve
