© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 62 - Roasted Rump of Lamb, Soused Tomatoes, Fondant Potato, Butternut Squash

August 7, 2015

This week I am sharing a recipe which celebrates another key ingredient from Scotland’s larder . . . lamb.

 

The lamb from Scotland is in my opinion some of the best in the world. It is renowned for its high quality. This is due to a range of factors such as its breed, the way in which it is reared and its grazing environment.

 

This recipe offers some delicious accompaniments for lamb which transforms it into the perfect summer roast.

 

As with so many of my dishes, feel free to prepare as few or as many of the elements as you wish.

 

This is a chance to get creative with whatever vegetables you have to hand. With such a beautiful piece of meat, it is difficult to go wrong!

 

Find the full recipe here. 

 

 

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