Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel

Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel
Print Recipe
Spiced Shetland Hogget – Thyme’s Take on Lamb Shashlik, by Paul Newman, Thyme at Errichel
Print Recipe
Instructions
  1. Preheat the oven to 200 C/180 C Fan/Gas 6.
  2. Seal of your hogget rumps in some hot oil and place directly whilst warm in to the spice mix
  3. Mix all spices and Red Onion together with the yoghurt, salt and pepper
  4. Make sure the seasonings cover the hogget all over with plenty of the spice mix
  5. Leave to rest in the fridge and marinate
  6. Method for the rice
  7. Preheat the oven to 200 C/180 C Fan/Gas 6.
  8. Chopped all the vegetables into small cubes
  9. Sauté the vegetables in hot oil but do not let the colour to much, gently keep them moving while they cook and become soft
  10. Add the spice and gently cook them off too
  11. Add the rice and stir until all ingredients are mixed together
  12. Add hot water and bring to the boil
  13. Empty the contents into an oven proof dish and bake for 25 minutes
  14. Take out of the oven check seasonings and add butter mix well and leave to cool a little
  15. Back to the meat: ---
  16. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over and place I the oven for about 18 minutes.
  17. Let the hogget rest for a while before slicing
  18. Present on the plate with the rice and asparagus
  19. Enjoy!
Recipe Notes

Serve with some freshly cut asparagus

http://www.errichelhouseandrestaurant.co.uk

Share this Recipe