Great British Menu ™
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Scottish Lamb Six Ways
Barbecued Scotch Lamb Saddle with Guinea Fowl and Lamb Terrine, Sticky Lamb Rib Buns, Crowdie Cheese Lamb Fat Rosti, Courgette Puree, and Lamb Consomme
Orry created a feast of scotch lamb with five lamb components plus a consomme drink. He cooked the short saddle on the bone on the barbecue. He made a farce terrine using guinea fowl and lamb mousse with pink salts, layered with a lamb farce of spinach, shallots, mushrooms, and truffle, steamed in the oven, then finished with a blowtorch and soy glaze. Sticky lamb rib buns were deep fried (one burst during frying). A lamb fat rosti was topped with crowdie cheese. The courgette puree was made with olive oil, lemon verbena, and basil. Lamb ribs got a final soy glaze and tickle on the barbecue. Grilled cucumber was planned for the barbecue but the coals went cold, so Orry scorched them in a hot pan instead. The lamb consomme drink combined cucumber juice, mint oil, neat whiskey, and lamb consomme in a goblet. A haggis-style spice mix of white peppercorns, celery seeds, coriander seeds, nutmeg, and mace was used. Adam flagged the dish as extremely rich with lamb fat everywhere and next to no acidity. Orry responded by heightening the acidity. He finished the sauce with vinegar. Adam said on paper the dish sounded fit for the banquet straight away.
Adam Handling (Score: 9): "The presentation was dramatic and banquet worthy. The barbecue saddle was well cooked, had great flavor, but was lacking a little touch of seasoning. I loved the floral notes of the courgette puree. The verbena was magical. The one thing I was not a fan of was the consomme. It did not work in the slightest. I advise losing it completely. You do not need it. Overall, a fantastic dish, a whisper away from perfection." Peer scores: Hannah 10, Jun 10. Jun praised cooking lamb on the bone in this setting as "so impressive." Jun found the consomme very oily. Hannah said she really did not like the consomme. Adam questioned whether the soy glaze on the terrine was making it too salty. Orry felt the lamb flavor in the consomme became more of a background note, overshadowed by cucumber and whiskey.
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