“Mesmerizing Mixed Grill Scottish Dinner: A Symphony of Taste, Texture, and Tradition”

Allergens

Wheat, Eggs (in haggis), Milk (in haggis)

Ingredients

• 12 oz (340 g) Scottish lamb loin chops
• 8 oz (225 g) Scottish haggis
• 6 oz (170 g) black pudding, sliced
• 6 oz (170 g) unsmoked Scottish back bacon
• 1 large leek, cleaned and trimmed
• 1 bunch fresh curly kale, washed and de
• stemmed
• 2 tbsp (30 ml) rapeseed oil
• Salt and pepper, to taste
• 6 tbsp (90 ml) traditional haggis sauce (made with Dijon mustard, Worcestershire sauce, brown sugar, and cornstarch)

Instructions

1. Preheat your oven to 400°F (200°C). Season the lamb loin chops with salt and pepper on both sides.
2. In a large oven proof skillet, heat the rapeseed oil over medium high heat. Sear the lamb chops for 2 minutes per side, then transfer the skillet to the preheated oven. Cook for 7 8 minutes or until desired doneness is reached. Remove from oven and let rest for 5 minutes.
3. While the lamb is resting, grill the haggis over medium heat for 4 5 minutes per side, turning occasionally until heated through. Set aside and keep warm.
4. Grill the black pudding slices for 2 minutes per side or until heated through. Keep warm.
5. Pan fry the back bacon until crisp. Drain on paper towels.
6. In a separate pot, steam the leek until tender, about 5 minutes.
7. In another pot, blanch the curly kale for 2 minutes, then quickly shock in ice water to stop the cooking process.
8. Arrange the lamb, haggis, black pudding, back bacon, leek, and kale on a large platter or individual plates, drizzling with haggis sauce to taste.

Chef’s Insight

Use a serrated knife to slice the haggis and black pudding for easier cutting.

Notes

This recipe can be easily customized to accommodate various dietary preferences and restrictions.