Make it Scotch

Scotch Lamb PGI chops and foraged salsa

  • Prep 30 mins
  • Cook 5 mins
  • Serve 3-4

Ingredients

Cooking Method

How it's done:

  • 1
    Add the rowan berries, water, white wine vinegar and sugar to a sauce pan and bring to the boil. Reduce until 90% of the liquid has disappeared and you get a jam-like substance.
  • 2
    Keep the lamb to one side and mix the all the ingredients, including the rowan jam, together in a bowl. Keep adding oil until you have a very loose mixture. Bash the mixture around a little so the ingredients explode and the flavours get to know each other.
  • 3
    Drizzle the lamb with a little veg oil and massage with a good helping of fine sea salt or table salt.
  • 4
    Crank the pan or bbq up and sear the meat on both sides - depending on the thickness you might need to sear for longer but they should only need 1-2mins on each side.
  • 5
    Cover and leave the meat to rest for 5-10mins whilst you get everything prepared.
  • 6
    Place the cutlets on a big dish and drizzle the wild salsa over the top.
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