A dear friend had made at a dinner party an exquisite starter of potted lamb served with sour bread toast. It was delicious and everyone was impressed with the flavour. After having a chat in the kitchen and asking for her recipe she kindly pointed out to me that it was one of the products I had given her to try! Wow! It was the Lamb Stincotto!!! To this she said that she had also made it with the Pork and Duck, all a great success. I thought that this wonderful and easy recipe would give another way of serving the stincottos and keeping customers coming back for more– if you don’t eat it before serving!!!

Potted Lamb StincottoChef

Ingredients for 6 starter portions:

– 2 Lamb Stincotto
– 200g Butter
– Seasoning– Pepper , Mace
– Freshly Flat Leaf Parsley
– 2-3 Shallots
– 2-3 Cloves Garlic
– Splash of Brandy

First of all prepare 6 ramekin dishes buttered.
Cook the lamb shank in the oven. In a saucepan melt the butter, some of it keep to one side and bout half continue to cook till clarified for the topping. In another saucepan cook gently until golden the shallots and garlic finely chopped.

Remove all the lamb from the bone and put in a blender, add the seasoning, parsley, brandy, the shallots and garlic. As you blend all the ingredients slowly add the melted butter to make a moist paste. If there is not enough butter melt and add some more. Taste and add more seasoning if required.

Place the lamb in the ramekins, level off and top with clarified butter. You can put some spring of fresh parsley of other herbs on the lamb before pouring the butter so that it makes a lovely decoration. Refrigerate to cool down.
Better served the following day as it takes all the flavours. To serve, remove from the ramekin and serve with melba toast.

Variants to this recipe

The Pork Stincotto can be made with fresh thyme, a little rosemary and instead of brandy use Port and a touch of chilly in the mix. This is nice served with the New Orange & Onion Relish we have just launched.

The Duck Stincotto can be made with tarragon and juniper berries and a touch of dry vermouth. This works extremely well with the New Strawberry & Balsamic Jelly.