NEIL'S RECIPES: PERTHSHIRE MUTTON LEG STEAKS WITH KALE, LANARK BLUE CHEESE AND COBNUT BAKE

by Cafe St Honoré in


These mutton leg steaks are simply pan-fried in a little butter, with good salt and pepper and served with Scot's kale, Lanark blue cheese and cobnuts. Cobnuts are a wonderful relative of the hazelnut grown in Kent that adds something special to this dish. Serve in a big dish on the centre of your table and your family and friends will be begging you for more! 

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

 INGREDIENTS

4x150g mutton leg steaks, I get mine from Grierson Organic

2 large handfuls of curly kale, stalks removed

250g Lanark blue cheese

1 handful of cobnuts, shelled and roughly chopped

1 parsnip and 1 carrot, washed, peeled and boiled for 4 to 5 minutes

50ml cold-pressed rapeseed oil

100g unsalted butter

Good salt and pepper

1 sprig of rosemary

METHOD 

Firstly blanch the kale in salted boiling water for 2 to 3 minutes and refresh in cold water. Cut the carrots and parsnips into a rough 2 cm-dice.

Place the kale, carrot and parsnips into an oven-proof dish and crumble on the cheese. Season with salt and pepper and bake for 20 to 30 minutes.

Meanwhile, heat a frying pan on the hob and add half the oil. Season the leg steaks and fry until golden brown on both sides. Add the rosemary and butter whilst cooking and baste the steaks - this should take about 5 to 7 minutes. Try to keep them medium-rare. Allow the steaks to rest for a few minutes.

Just as the kale bake is coming out of the oven, scatter on the cobnuts and a drizzle of cold-pressed rapeseed oil and a little extra butter. Grill for a couple of minutes under a hot grill.

Once the mutton has rested, cut into strips and place onto a plate, and serve with a spoon of the kale bake and a final drizzle of rapeseed oil.

Enjoy!