SCOTCHLAMB PGI

Quick � Easy

You probably already know that Scotch Lamb PGI is delicious,but did you know how quick and easy it is to prepare? Whetheryou’re looking for a dish that takes 10, 20 or 30 minutes to create, Scotch Lamb PGI makes a wonderful meal any night of the week.

It’s as versatile as it is fl avoursome and can be the main ingredient for a huge variety of dishes from a stir-fry to meatballs. Fast, simple and hassle free – it’s Wham, Bam, Thank You Lamb!

Whenever you see the Scotch Lamb and PGI* logos, you can be guaranteed that your lamb has been born and reared exclusively on farms in Scotland, which have met the most stringent quality standards. They promise 100% traceability and unprecedented levels of animal husbandry and welfare.

Here are a few, easy to follow recipes to show you how to make the most ofScotch Lamb PGI. Or cook along to our short, online videos at whambamlamb.com

Method1. Mix together the red wine, garlic,

herbs and olive oil. Add the lamb cutlets and mix well to coat.

2. Cover, refrigerate and leave for 2-3 hours to allow the fl avours to infuse. BBQ or grill, 4-6 minutes each side. Mix together the melted butter, garlic and herbs and brush or drizzle over the cutlets during the last 2-3 minutes of cooking time.

Very Versa� le

Lamb cutlets with garlic & red wine

Ingredients8 lean Scotch Lamb PGI cutlets

300ml red wine

2 cloves garlic, crushed

2-3 sprigs fresh rosemary and mint

15ml olive oil

To coat meat during cooking

50g butter, melted

2 garlic cloves, crushed

1 tbsp fresh rosemary, chopped

1 tbsp fresh mint, chopped

3. Serve the cutlets with an easy dip, mix together 60ml crème fraîche and 15ml fi nely chopped chives. Serve this with a bowl of potato salad and a large mixed green salad.

SERVES: 4 PREP: 10 mins

COOK: 15 mins

*Protected Geographical Indication.

Lamb andBroccolistir-fry

Method1. In a wok, stir-fry the lamb in 1 tbsp of

the oil for 2-3 minutes to brown. Tip the meat out onto a plate while you cook the vegetables.

2. Reheat the wok with the rest of the oil, stir-fry the onions, fairly gently for 4-5 minutes to soften then turn up the heat and add the broccoli, sugar snaps and garlic, stir-frying until nearly tender but still crisp to the bite.

3. Return the meat and any juices to the wok, add the chilli sauce, soy sauce, ginger and 2 tbsp water, stir until all is coated and the meat is hot. Serve with rice.

Ingredients350g Scotch Lamb PGI leg or neck fi llet, cut into thin strips

2 tbsp groundnut oil

2 red onions, peeled and sliced

1 clove garlic, peeled and crushed

200g broccoli, cut into bite sized pieces

100g sugar snap peas, halved lengthwise

3 tbsp sweet chilli sauce

1 tbsp soy sauce

2 tsp fi nely grated root ginger

A rub is a simple way to add fl avour with very little effort.It will form a tasty crust whenthe meat is grilled or barbecued.

Lamb Rub Recipes

Herby lamb rub

1 tsp dried rosemary or2 tsp chopped fresh rosemary

2 tsp ground ginger

1 tbsp light brown soft sugar

1 tsp salt

1/2 tsp ground black pepper

Pound all ingredients together in a mortar

and pestle if you have one.

Rub well into the meat, no need to leave to

marinate. Cook in your preferred way turning

regularly taking care that the sugar does not

burn, but melts and turns golden brown

SERVES: 4 PREP: 20 mins

COOK: 30 mins

Method

MAKES: 6 skewers PREP: 10 mins COOK: 15 mins

Ingredients400g cubed Scotch Lamb PGI leg

8 small whole shallots, (soaked in boiling water for 5 minutes to loosen the skins and soften the shallots a little), peeled

2 yellow or orange sweet peppers, seeded and cut into bite sized pieces

Juice of a lemon

3 tbsp olive oil

1 tsp chopped oregano

2 cloves garlic, peeled and crushed

4 medium potatoes, peeled and cut into 2cm cubes

1 tbsp vegetable oil

1 tsp paprika or sweet smoked paprika

Salt

Method1. Preheat the oven to 200°C.

2. Mix the marinade ingredients together (lemon juice, olive oil, oregano and garlic) and add the lamb to it, turning so that it is thoroughly coated. Thread the meat and vegetables onto skewers and set aside for 10 minutes or so if you have time.

3. Tip the diced potato onto a baking tray, sprinkle with vegetable oil and salt and toss together with your hands. Shake to spread the potatoes into a single layer and dust sparingly with the paprika. Cook in the oven for about 15 minutes till tender and golden.

4. Meanwhile, grill the skewers for about 15 minutes, turning as they brown until the meat is done and shallots and peppers are tender. Serve with the potatoes cubes and a green salad.

Skewered Lamb and vegetables

For more delicious recipe ideas visit: scotchkitchen.com or follow us on Twitter at: @scotchkitchen or visit us on facebook at: scotchkitchen

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Quality Meat ScotlandThe Rural Centre, Ingliston,Newbridge, EH28 8NZT: 0131 472 4040

E: info@qmscotland.co.uk www.qmscotland.co.uk