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Skewers of Organic Lamb in a Sulwath reduction (serves 4)

Ingredients :

  • 45g Scottish lamb gigot, cubed.
  • A few sprigs of fresh rosemary.
  • 8 shallots, peeled and halved depending on size.
  • Approx 100g button mushrooms.
  • 1 green pepper cut in chunks.
  • Freshly milled pepper.
  • 30mls (2 tblsp) olive oil.
  • 1 bottle Knockendoch Sulwath Ale.
  • Galloway Lodge Poachers Pickle.
  • 8 skewers.

Recipe :

  • If using wooden skewers, pre-soak to prevent charring.
  • In a bowl allow lamb, mushrooms, pepper, rosemary & shallots to marinade in olive oil. Leave for 15mins to absorb flavours.
  • Thread lamb & vegetables onto skewers & pre-heat grill pan. Lay skewers on pan & sizzle for 10 minutes until almost cooked.
  • Deglaze pan with half the ale & allow to simmer & reduce. Add a teaspoon of corn flour dissolved in ale to adjust consistency if required. Bring to the boil prior to serving to cook out added flour.
  • Serve lamb skewers with local potatoes, seasonal vegetables & Poacher’s Pickle.

 

Testimonials

Hello Celia, thank you, and your team, for a fabulous break. We had so much fun and relaxation while staying with you, we feel pampered. The Chinese room is lovely, very comfortable and spacious. The meals you provided were excellent in all respects, flavour, quality, locally sourced and delightful to eat and beautiful to look at too! You are an excellent hostess, thank you for the advice and chats about where to visit, where to eat on the evening we were not able to dine in, and you are so thoughtful and mindful of your guests needs. We really appreciated our time with you. I really hope we can make it back to stay with you again, but in the meantime I will certainly be telling all my friends that they should do their best to find time to stay at Craigadam and treat themselves to an evening meal or two as well. Best wishes, Sue and Ken Lowe
 
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee