Orkney mut­ton is full of flavour

Sunday Herald Life - - Contents - By Fred Berk­miller

NORTH RONALDSAY MUT­TON LEG WITH HARI­COT BEANS In­gre­di­ents: Meat

800g mut­ton leg or shoul­der, boned and rolled

1 car­rot, peeled and roughly chopped

1 onion, peeled and diced 10 cloves of gar­lic, crushed

1 bou­quet garni

2 tbsp but­ter

2 tbsp of olive oil

Fresh thyme and fresh rose­mary

Beans

500g Tar­bais or hari­cot beans

2 car­rots, peeled

2 onions, peeled and split 4/6 cloves gar­lic

1 bou­quet garni

2 litres chicken stock or wa­ter

Method

1. The night be­fore, rinse your beans un­der run­ning wa­ter, place in a large bowl and add dou­ble the quan­tity of cold wa­ter. Soak them overnight.

2. Pre­heat oven to 90°C. 3. In a large heavy-bot­tomed casse­role dish, warm up the olive oil, add the but­ter and sear your meat un­til it’s a dark golden colour all over. Keep turn­ing the meat over, and make sure the pan is hot enough. Add in onion, car­rots and gar­lic, sweat for a few min­utes, add the bou­quet garni, thyme and rose­mary, cover with lid and place in the oven at 90 de­grees. Cook for seven hours.

4. Drain and rinse the beans, place in a large casse­role dish, add the chicken stock and bring to the boil. Skim the white foam off with a small la­dle, then when the bouil­lon is clear, add in the car­rot, onion, peeled gar­lic and bou­quet garni. Boil for two min­utes and sim­mer for about an hour on a slow

NORTH RONALDSAY MUT­TON LEG WITH HARI­COT BEANS In­gre­di­ents: Meat

800g mut­ton leg or shoul­der, boned and rolled

1 car­rot, peeled and roughly chopped

1 onion, peeled and diced

10 cloves of gar­lic, crushed

1 bou­quet garni

2 tbsp but­ter

2 tbsp of olive oil Fresh thyme and fresh rose­mary

Beans

500g Tar­bais or hari­cot beans

2 car­rots, peeled

2 onions, peeled and split 4/6 cloves gar­lic

1 bou­quet garni

2 litres chicken stock or wa­ter

Method

1. The night be­fore, rinse your beans un­der run­ning wa­ter, place in a large bowl and add dou­ble the quan­tity of cold wa­ter. Soak them overnight. 2. Pre­heat oven to 90°C. 3. In a large heavy­bot­tomed casse­role dish, warm up the olive oil, add the but­ter and sear your meat un­til it’s a dark golden colour all over. Keep turn­ing the meat over, and make sure the pan is hot enough. Add in onion, car­rots and gar­lic, sweat for a few min­utes, add the bou­quet garni, thyme and rose­mary, cover with lid and place in the oven at 90 de­grees. Cook for seven hours. 4. Drain and rinse the beans, place in a large casse­role dish, add the chicken stock and bring to the boil. Skim the white foam off with a small la­dle, then when the bouil­lon is clear, add in the car­rot, onion, peeled gar­lic and bou­quet garni. Boil for two min­utes and sim­mer for about an hour on a slow heat. Taste your beans as they cook, and sea­son half­way through with salt. Make sure they are slightly un­der­cooked as they will carry on cook­ing when re­heat­ing for serv­ing. Put them aside un­til needed.

5. Turn your mut­ton over now and then, and place a small knife through the meat – it should en­ter the heart of the meat with no re­sis­tance. Leave it to rest for a while.

6. Place the meat in a tray and cover it with a sheet of foil. Pass the jus from the meat through a sieve into a small saucepan and re­duce by half. Sea­son to taste.

7. To serve, bring your beans to tem­per­a­ture, take out the bou­quet garni and the onion and dis­card them, add a good knob of but­ter, stir­ring gen­tly, then at that stage sea­son with ground black pep­per and salt if needed.

8. Place your meat on a serv­ing plate, put the beans on the bot­tom, pour the sauce over and serve up. You can carve the mut­ton be­fore, you sit down or at the ta­ble.

Fred Berk­miller is chef­pa­tron of L’es­car­got bleu and L’es­car­got blanc. L’es­car­got bleu is at 56 Broughton Street, Ed­in­burgh. Tel 0131 557 1600. www.lescar­got­bleu. co.uk. L’es­car­got blanc is at 17 Queens­ferry Street, Ed­in­burgh. Tel 0131 226 1890. www. lescar­got­blanc.co.uk

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