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Recipe: The Gannet’s Scotch Lamb with Jerusalem Artichoke
Scotch Lamb with Jerusalem artichoke, potato, purple sprouting broccoli and cumin sauce recipe from The Gannet. Ingredients 4 - 5oz Scotch Lamb rumps 300g +Scotch Lamb shoulder (bone out) 200g Scotch Lamb belly (bone out) 30g rosemary 30g rock salt 15 Jerusalem artichokes 10 potatoes (roosters...
Glasgow Foodie