Recipes: Scottish Black Isle lamb leg | Apple Charlotte | Honey roast parsnip creme brulee |
THREE offerings this week, beginning with two recipes for St Andrew’s Day from Derek Johnstone, from Chez Roux at Greywalls, in Gullane, and a tantalising sweetener from Paul Wedgwood, from Wedgwood the Restaurant, on the Canongate.
Scottish Black Isle lamb leg roasted in a salt and lavender crust
Ingredients
For the lamb
1 x 1.5kg lamb leg
75ml pomace oil
20g salt
Salt lavender crust
1kg pain flour
2 egg whites
60g dried lavender
450ml water
250g table salt
400g course sea salt
2 egg yolks
Pumpkin Crumble
100g cold butter