Rack of lamb with a beetroot and barley risotto and Caledonian ale jus

(Serves two)

INGREDIENTS

1 single rack of lamb with bone or individual lamb chops

100g butter

1 carrot, roughly chopped

1 onion, finely chopped

1 bottle Caledonian ale

500ml good-quality brown stock (royal game soup makes a great alternative)

1-2 sprigs of fresh thyme and rosemary

200g pearl barley (pre-soaked in cold water the night before)

800ml lamb stock

2 cooked beetroot

50ml double cream

75g mature Scottish cheddar

1 tbsp chopped parsley

METHOD

1. Melt 50g of butter in a pan and sweat off half the onion, carrot and herbs for five minutes.

2. Add in the beer to de-glaze the pan and reduce the liquid by half. Add in the brown stock.

3. Allow to cook for half an hour. The sauce will reduce and intensify in flavour as it cooks.

4. Melt the remaining butter and sweat off the other half of the onion until soft. Add in the pre-soaked barley.

5. Cover with the lamb stock and season well.

6. Allow to cook until barley is soft and all the liquid has been absorbed (the same process as an Italian risotto with rice).

7. Finely chop or grate the beetroot and add this into risotto, mix well.

8. Finish with the grated cheese and a little double cream. Check the seasoning. Add in the chopped parsley just before serving.

9. Score the fat of the lamb into diamond shapes and season the meat.

10. Place fat side down into a very hot frying pan and cook for a few minutes until golden brown.

11. Seal the meat on the other side and place in a moderate oven to complete cooking to your liking.

12. Strain the sauce to remove the vegetables and adjust seasoning.

13. Serve the lamb with the beetroot risotto and garnish with a sprig of thyme and a selection of seasonal vegetables.

14. Enjoy!

CHEF TIP

If you like the look of this recipe why not sign up to my Scottish Cooking Leisure Night Class. See website for details: www.glasgowmet.ac.uk