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Here are some recipe suggestions to help you make the most of your Dalachy beef and lamb.
We hope to offer recipes suitable for the time of year so please check back from time to time to see what’s on offer. Or subscribe to our newsletter and we’ll tell you when we change the recipes!
Lamb Gigot Chops
Ingredients:
- Lamb gigot chops
- Breadcrumbs (1 slice of bread ground in a food processor)
- 1 clove chopped garlic
- 1 handful of parsley
- Dijon mustard
- a little vegetable stock (or red wine!)
Method
Start by making a mix of the breadcrumbs and chopped garlic and parsley
Heat a a non-stick frying pan without adding any oil or fat.
When its really hot, drop in the lamb chops. They should seal at once.
Turn after about 20 seconds, and cook for another 20 seconds.
Remove from the pan and place in roasting tin.
Spread a thick layer of Dijon mustard onto chops and a thick layer of crumb mixture on top.
Cook at 220 C for 20 minutes. Remove from oven.
Lift out chops to warmed serving dish. Place roasting tin on top of stove and deglaze with a little vegetable stock (or wine and redcurrant jelly).
Pour the gravy or sauce over and serve with seasonal vegetables.
Rack Of Scotch Lamb With Rosemary
Ingredients
- 2 racks of Scotch Lamb (each approx 400g, bones removed)
- 2 tbsp olive oil
- Sea salt
- 4-5 twigs of rosemary
- 1 piece of ginger (about 6 cm), thinly sliced
- 2-3 red chilli peppers
- 1 tbsp coriander seeds, ground in mortar
- 1 tsp ginger powder
Method
Place an oven proof tray in the oven and preheat the oven to 80 degrees. Season the meat to taste. Heat the oil in a pan. Press the garlic without peeling and put into the pan. Gently fry the racks of lamb all around in hot oil for 5-6 minutes. Place the meat in the tray, over 2 twigs of rosemary, chili peppers and ginger slices. Cook for 1 hour.
Mix 1 tbsp sea salt, coriander and pepper.
Take the racks of lamb out of the oven. Raise the oven temperature to 220 degrees and turn the grill on if one integrated in the oven. Rub the meat with the spicy salt, and grill in the oven for 6-8 minutes. Take the racks of lamb out of the oven, divide into portions and serve over pre-warmed plates.
Braised Scotch Beef in Claret
Ingredients
- 1kg (2lb 4oz) Scotch Beef shin or stewing steak e.g. feather or blade steak, cut into 5cm (2in) cubes
- 6 rashers lean bacon, cut into strips
- 1 bottle fruity young claret i.e. Beaujolais or Burgundy
- 4 tbsp vegetable oil
- 8 shallots or baby onions
- 300g (10oz) button mushrooms, sliced
- 2 tbsp plain flour
- 5 cloves garlic, crushed
- 300ml (1/2 pt) beef stock
- A tied bundle of fresh herbs i.e. parsley, thyme, rosemary
- Salt and freshly ground black pepper
Method
Heat 2 tbsp oil in a flameproof casserole dish. Gently fry the bacon strips and onions for 4-5 minutes or until lightly coloured. Add the mushrooms and continue cooking for 2-3 minutes just to soften. Remove to one side.
Preheat the oven to 150°C/130°C Fan/Gas Mark 2.
Heat the remaining oil in the pan and brown the cubes of meat – do this in batches. Return the meat to the pan and sprinkle on the flour and garlic. Cook gently for a further minute.
Blend in the wine, add the herbs and season with salt and pepper. Cover and transfer to the oven to cook for 1 ½ -2 hours. Add back the onion, bacon and mushrooms and cook for a further 30 minutes or until the meat is tender.
Peppered Beef and Vegetables
Ingredients
- 2 cups basmati rice
- 500g rump steak cut into thin strips
- 2 level teaspoons coarsely ground black pepper
- 1 teaspoon crushed garlic
- 3 spring onions, sliced
- 500g packet frozen mixed stir fry vegetables
- 200g pack baby pak choy, leaves separated
- 3 tablespoons oyster sauce
- 1 teaspoon clear honey
- 40 g blanched almonds
- 2 tablespoons freshly chopped coriander leaves
- Olive oil spray
Method
Cook rice according to pack instructions. Drain well. Meanwhile place the strips of meat and pepper in a clean, dry plastic bag, twist to close the bag and shake to coat the meat with the pepper.
Spray a non-stick wok or frying pan with oil and heat. Stir-fry the peppered meat in 2 batches over a high heat for 2 - 3 minutes or until browned and tender. Remove from wok and keep warm.
Reheat wok, add almonds and stir-fry until golden then remove with a slotted spoon. Add garlic, spring onion and remaining vegetables and stir for 5 - 6 minutes until tender but still crisp. Drizzle in the oyster sauce and honey to wok and stir through.
Return beef to the wok and toss until heated through.
Just before serving stir in the toasted nuts and chopped coriander leaves.
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