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Roast Mutton, Scotch Broth and an Ulster Pastie

8

Ingredients

  • Braised mutton
  • 675g stewing mutton, cut into 5 x 2.5cm pieces
  • 2 tbsp sunflower oil
  • 1 bouquet garni (leek filled with celery stick, rosemary, 2 bay leaves, few peppercorns, parsley stacks and tied into a neat parcel with string)
  • 3 carrots, halved
  • 1 large onion, quartered
  • 1 celery stick, halved
  • 1 garlic bulb, halved across the equator
  • 100ml red wine
  • 450ml chicken stock (from a cube is fine)
  • Scotch broth
  • 200g pearl barley, rinsed
  • 450ml chicken stock
  • 400ml reserved mutton stock (see below)
  • 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 rinsed capers
  • 2 tbsp roughly chopped fresh flat-leaf parsley
  • 50g unsalted butter, diced (at room temperature)
  • Pastie
  • 675g floury potatoes, scrubbed
  • About 500g reserved shredded mutton (see below)
  • 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
  • Mutton loin
  • 2 x 350g mutton loins, well trimmed
  • 2 tbsp light olive oil
  • 25g butter
  • Sea salt and freshly ground black pepper

Method

  • Braised mutton
  • Preheat the oven to 160C (350F), Gas mark 4. To braise the mutton, first heat a large heavy-based casserole with a lid over a fairly high heat. Meanwhile, trim down the mutton. Add the oil to the casserole and then quickly sear the mutton in batches until nicely browned all over.
  • Transfer to a plate until it has all been browned, then put back into the casserole with the bouquet garni, carrots, garlic and onion. Pour in the red wine and chicken stock. Season with salt and black pepper, then cover with a lid and cook for 2-3 hours until tender. This will depend on the age of the mutton.
  • When the braised mutton is cooked, drain over a bowl and then spread out on to a tray to cool completely. Reserve the stock to use when cooking the barley and discard the vegetables and bouquet garni.
  • When the braised mutton has completely cooled, finely shred using your fingers.
  • Scotch broth
  • To make the Scotch broth, cook the barley in the chicken stock over a low heat for 30 minutes. Add the vegetables and pour in the reserved mutton stock.
  • Season to taste, then cover with a lid and cook gently for another 30 minutes or so until the vegetables and barley are completely tender.
  • Pastie
  • To make the pastie, boil the potatoes until tender. Drain and leave until cool enough to handle, then peel and cut into pieces.
  • Place the shredded mutton in a tray and add the potatoes, roughly crushing them with your fingers. Sauté the onion in half the oil and butter until softened but not coloured.
  • Add to the shredded mutton and potato mixture, then add the parsley, egg and season with salt and the white pepper. Mix gently with your fingers to combine.
  • Increase the oven temperature to 200C (400F), Gas mark 6. Using a large ice cream scoop, take portions of the mutton mixture and then dust in the seasoned flour. Coat in the breadcrumbs and then shape into patties - you’ll need eight in total.
  • Heat the rest of the butter and oil in a large ovenproof frying pan and sauté the pasties for 1-2 minutes on each side until golden brown. Transfer to the oven and cook for another 10 minutes or so until completely heated through.
  • Mutton loin
  • Meanwhile, cut the mutton loin into four even-sized pieces, then season with salt and black pepper.
  • Heat a large ovenproof frying pan or you might need two depending on their size.
  • Add the oil and quickly sear the mutton loins all over until nicely browned. Add the butter and quickly baste, then transfer to the oven to finish cooking for another 8-12 minutes. Again this will depend on the age of the mutton.
  • Remove from the oven and leave to rest in a warm place for about 10 minutes, before carving each one into slices.
  • Serve
  • Just before serving, stir the capers and parsley into the Scotch broth and then whisk in the butter to thicken slightly.
  • Arrange two to three slices of the roast mutton loin on each warmed serving plate and spoon on a line of the Scotch broth. Add a pastie to serve.