Scotch Lamb PGI chops and foraged salsa Recipe

Name: Scotch Lamb PGI chops and foraged salsa Recipe
Ingredients: 20 x rowan berries; 30mls x water; 30ml x white wine vinegar; 20g x sugar; 10 x Scotch Lamb PGI chops / cutlets, ideally around 2cm thick; 10 x brambles (substitute with shop bought blackcurrants or any other berry); 1 x large bunch parsley, roughly chopped; 1 x small bunch basil, roughly chopped; 1 x small bunch coriander, roughly chopped; 1 x handful cobnuts (substitute with shop bought hazelnuts), roasted and roughly chopped; 1tbs x capers, bashed or chopped; 1tbs x cornichon, finely diced; 1 x clove garlic, roughly chopped (or use pickled wild garlic); 1/4 x lemon juice; Rapeseed oil, approx 250mls

makeitscotch.com

By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants Use this recipe to celebrate the seasonality of Scotch Lamb by combining it with the beauty of what’s growing in the wild....

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Ingredients

20 x rowan berries
30mls x water
30ml x white wine vinegar
20g x sugar
10 x Scotch Lamb PGI chops / cutlets, ideally around 2cm thick
10 x brambles (substitute with shop bought blackcurrants or any other berry)
1 x large bunch parsley, roughly chopped
1 x small bunch basil, roughly chopped
1 x small bunch coriander, roughly chopped
1 x handful cobnuts (substitute with shop bought hazelnuts), roasted and roughly chopped
1tbs x capers, bashed or chopped
1tbs x cornichon, finely diced
1 x clove garlic, roughly chopped (or use pickled wild garlic)
1/4 x lemon juice
Rapeseed oil, approx 250mls