On The Pass – Lamb Neck with Mint and Rhubarb Sauce


Another example of good food V crap photography so you’ll just have to take my word on this one.

Lamb neck, bone in chop – it’s cheap as chips and awesome braised in red wine with carrots, celery, onion and garlic.

The yellow-ish square on the right is haggis, neeps and tatties gratin… same principle as dauphinoise potatoes but haggis on the bottom, thinly sliced turnip followed by a layer of thinly sliced potato.

Then you add your cream, cayenne pepper, garlic, herbs and cook it into a slice.

People said it wouldn’t work but it did. Awesomely.

The fats from the haggis give it a real meaty flavour and glue the bottom together like the base of a cheesecake.

Then the sauce.

Caramelise sliced rhubarb with brown sugar and butter. Add a splash of red wine and reduce for a few seconds on high heat. Then add your stock (we use veal demi glace) but any red meat/ heavy stock will do. Reduce it by half. Then add chopped mint to finish.

Garnish with fresh parsley or mint.

It’s a winner.