์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Scottish Lamb Collops
A traditional Scottish dish of thinly sliced lamb, often pan-fried with onions and served with a rich gravy. This recipe offers a comforting and flavorful taste of Scottish home cooking.
๐ง ์ฌ๋ฃ
- 500 g Lamb leg or shoulder(trimmed of excess fat and thinly sliced)
- 2 medium Onions(finely chopped)
- 2 tbsp Butter
- 2 tbsp Flour
- 400 ml Beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp Fresh thyme(chopped)
- to taste Salt
- to taste Black pepper(freshly ground)
- for garnish Parsley(chopped)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season the thinly sliced lamb with salt and pepper.
- 2
Melt butter in a large frying pan over medium heat. Add the chopped onions and cook until softened and lightly golden, about 8-10 minutes.
- 3
Remove the onions from the pan and set aside. Add the lamb slices to the hot pan in batches, searing quickly on both sides until browned. Do not overcrowd the pan. Remove the lamb and set aside with the onions.
- 4
Sprinkle the flour into the pan with the lamb drippings. Stir well and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer, then stir in the Worcestershire sauce and thyme.
- 6
Return the lamb and onions to the pan. Simmer gently for 10-15 minutes, or until the lamb is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
- 7
Serve hot, garnished with fresh parsley. Traditionally served with mashed potatoes or neeps.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra tenderness, you can marinate the lamb slices in a little milk for 30 minutes before cooking.
- โEnsure the pan is hot before searing the lamb to get a good brown crust.
- โDon't overcook the lamb; it should remain tender.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of whisky to the gravy for an extra layer of flavor.
- Include sliced mushrooms along with the onions for added depth.
- For a creamier sauce, stir in a tablespoon of double cream at the end of cooking.