Lamb recipe to celebrate the quality of Scotch Lamb

Love Lamb Week (LLW) will run from September 1-7, 2023 to shine a light on the sustainability of UK sheep production while also reminding consumers of the exceptional taste and quality that UK lamb brings.

The Week aims to highlight to consumers the advantages of the UK climate, with its rainfall and lush grass, making it the ideal place to produce naturally delicious lamb.

Major retailers will be promoting LLW on their websites and consumers will find on-pack stickers in store on mince, lamb chops, shoulder joints, and meatballs.

The industry-wide initiative is supported by AHDB, Hybu Cig Cymru (Meat Promotion Wales), the Livestock and Meat Commission (LMC) in Northern Ireland, Quality Meat Scotland (QMS), as well as the National Sheep Association (NSA), NFU, NFU Scotland, the Ulster Farmers’ Union and Red Tractor.

With that in mind, QMS have produced this cracker of a recipe, to celebrate the quality of Scotch Lamb, and to highlight it as the asset it is to the dinner table.

Scotch Lamb traybake with roasted squash, beetroot and honey mustard lentils

Serves 4

Cook time: 45 minutes

Prep time: 20 mins

4 Scotch Lamb leg steaks

2 tbsps olive oil

3 tbsps red wine vinegar

2 tbsps runny honey

2 tbsps wholegrain mustard

3 rosemary sprigs, finely chopped

2 garlic cloves, crushed

2 red onions, chopped into wedges

3 beetroots, peeled and chopped into 2cm cubes

1 small butternut squash, peeled and chopped into 2cm cubes

2 x 250g pouches pre-cooked puy lentils

200g kale, large stalks removed

100g feta cheese, crumbled (optional)

Method

1. Place the lamb leg steaks in a non-metallic dish and add 1 tbsp olive oil, the red wine vinegar, honey, mustard, rosemary, garlic, 1 tsp salt and a good grind of black pepper. Mix well, cover with clingfilm and leave to marinade in the fridge for at least 30 minutes or up to four hours. Remove from the fridge 30 minutes before cooking to allow the meat to come up to room temperature.

2. Preheat the oven to 180C fan/200C.

3. Line a large roasting tray with parchment paper and add the red onions, beetroot and squash. Drizzle with 1 tbsp of olive oil, season, toss together and roast for 30-35 minutes, until softened and slightly caramelised, stirring halfway through.

4. Heat a nonstick frying pan over a high heat, shake off any excess marinade from the lamb steaks and fry on each side for 2-3 minutes until slightly crispy and caramelised. Set aside.

5. After the vegetables have had 35 minutes, turn the oven up to 200C fan/220C. Add the kale and lentils to the roasting tray and stir well. Place the lamb steaks on top and pour over the leftover marinade. Roast near the top shelf of the oven for 6-8 minutes depending on the thickness of your steaks.

6. Remove and leave to stand for 5 minutes before crumbling over the feta cheese if using and serving.