Foraging for brambles for a Scotch Lamb recipe

Lamb PGI chops and foraged salsa verde (serves three-four)

Ingredients Instructions
  • 20 x rowan berries
  • 30mls x water
  • 30ml x white wine vinegar
  • 20g x sugar
  • 10 x Scotch Lamb PGI chops / cutlets, ideally around 2cm thick
  • 2 x burger bun10 x brambles (substitute with shop bought blackcurrants or any other berry)
  • 1 x large bunch parsley, roughly chopped
  • 1 x small bunch basil, roughly chopped
  • 1 x small bunch coriander, roughly chopped
  • 1 x handful cobnuts (substitute with shop bought hazelnuts), roasted and roughly chopped
  • 1tbs x capers, bashed or chopped
  • 1tbs x cornichon, finely diced
  • 1 x clove garlic, roughly chopped (or use pickled wild garlic)
  • 1/4 x lemon juice
  • Rapeseed oil, approx 250mls
  • 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.
  • 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.
  • Drizzle the lamb with a little veg oil and massage with a good helping of fine sea salt or table salt.
  • 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.
  • Cover and leave the meat to rest for 5-10mins whilst you get everything prepared.
  • Place the cutlets on a big dish and drizzle the wild salsa over the top.
  • You can leave some more sauce in a dipping bowl for everyone to help themselves.

Recipe © Andy Waugh