Neil Forbes' Scottish Organic Lamb, Barley, Wilted Greens and Roast Roots
Leg of organic lamb (seamed, boned - get your butcher to do this)
4 handfuls of a mixture of greens (e.g. spinach, wild leeks, cabbage)
Approximately 400g of local, organic, roots (e.g. parsnips, carrots, turnips)
Glug of rapeseed oil
Maldon sea salt and pepper
Good Scottish butter
Sprig of rosemary
1/2 litre of lamb or beef stock
Pre- heat oven to 200c
Rinse the barley under a cold tap and then bring to the boil in a pan of water and simmer until tender, this should take 15-20 minutes
Meanwhile, wash, peel and then re-wash the roots and cut to the desired shape
Wash the greens in cold, fresh, water and then set aside
Seam bone the lamb (it is not difficult to do and you can keep the trimmings and bones for stew or broth)
Roast the roots and the lamb in a thick-bottomed frying pan for approximately 7 minutes. Halfway through cooking add the rosemary and then season with a few pinches of salt and pepper
Put the pan containing the lamb and roots inside it into the oven for approximately 8 minutes and cook until the lamb is just firm to the touch and pink.
Allow the meat to rest with the veg, in a warm place
Keep the thick-bottomed pan that you used for the lamb and add the stock and deglaze. Bring to the boil and reduce until thick and sticky.
Meanwhile, drain the barley and add some butter and salt.
In a pot melt some butter and wilt the greens.
Arrange the barley, roots and greens on a warm plate. Carve the lamb to the desired thickness and sprinkle with sea salt. Trickle with the meat juices. Serve immediately with a good bottle of Caley 80/ (beer).