Lamb Cutlets, Lamb Rissole and Scotch Broth | Campbells Meat

Ingredients

• 1 lamb rack (2 cutlets per person)
• 2 lamb shanks
• 2 tbsp sunflower oil
• 1 bouquet garni
• 3 carrots, chunkily chopped
• 1 large onion, quartered
• 1 celery stick, halved
• 1 garlic bulb, halved across the equator
• 100ml red wine
• 400ml water
• 1 tsp tomato puree
• 500g floury potatoes, peeled
• 1 large onion, finely chopped
• 2 tbsp light olive oil
• 25g butter
• 2 tbsp roughly chopped fresh flat-leaf parsley
• 1 large egg
• good pinch freshly ground white pepper
• 25g seasoned flour
• 50g fresh white breadcrumbs
• 200g pearl barley, rinsed
• 450ml chicken stock
• 400ml reserved lamb stock (see recipe method)
• 1 onion, finely chopped
• 1 small leek, thinly sliced
• 2 small celery sticks, finely chopped
• 2 small carrots, chopped
• 1 small swede, chopped (turnip)
• 2 tbsp chopped flat-leaf parsley
• 50g unsalted butter, diced