Easter at Laings

This Easter, Laings has teamed up with Eat on the Green, Miele and The Great British Bake Off's Norman Calder to bring you some delicious recipes for the holiday weekend.

Eat on the Green's Fillet of Scottish Lamb


For the lamb:

4 x 180g lamb fillets
2 tablespoons rapeseed oil
Salt and pepper

For the lamb jus:

1 litre of lamb stock
1 carrot peeled and chopped
2 sticks of celery washed and chopped
1 white onion peeled and chopped
1 bulb of garlic bashed
1 leek washed and chopped
Small handful of thyme
200g lamb trimmings
50g tomato puree
200ml red wine
Rapeseed oil
Freshly ground black pepper


For the lamb:

Rub rapeseed oil and salt and pepper over the lamb fillets
Heat a frying pan until quite hot
Place lamb fillet in hot pan and seal all the way around
Place fillets in a pre-heated oven 200ºC for 5-10 minutes (best served pink)
Remove from oven and rest for 3 minutes 

For the lamb jus:

Pre-heat the oven to 200ºC and place the lamb trimmings, carrot, onion, leek, celery and garlic in a large deep roasting tray, drizzle with the rapeseed oil and lightly toss to coat all ingredients
Place tray in the oven and roast for 25-30 minutes or until all ingredients are evenly roasted
Remove the tray from the oven and place on a medium/high heat, then stir in the tomato puree followed by the red wine
Simmer the red wine and scrape to release any residue from the bottom of the tray
Once the wine has reduced by half, pour in the fresh lamb stock and add the thyme, check for seasoning and add salt and ground black pepper to taste
Simmer the sauce, skimming any impurities from the surface and reduce by half or until it glazes the back of a spoon
Strain the sauce through a fine sieve