RECIPES FROM ESTATE HEAD CHEF AT ARCHERFIELD

We're delighted to be working with David Jamieson, Estate Head Chef at Archerfield and Scotland’s Regional Food Tourism Ambassador for Scotland Food and Drink who has been developing new menus for the Estate. He is working hard to show the local provenance and low food mileage on their menus and has produced some scrumptious dished using our home reared meats.

They're perfect for you to try at home and as ever, we've all the ingredients in our Farm Shop. Do let us know how you get on if you make the dishes! 

Harissa Lamb Tagine

Ingredients: 
2kg leg East Fortune lamb
3 tbsp harissa paste
6 garlic cloves- peeled and crushed
½ pack coriander
1 x800g chickpeas
2.5kg tin chopped tomatoes
4 litres lamb stock
200g chopped dates
150g dried apricots
1 cinnamon stick
4 sticks celery
1x 800g cannellini beans
6cm fresh ginger- peeled and grated
2 large onions- peel and finely chop
1 tbsp ground cumin

Method: 
1. Place the garlic, harissa paste, ginger, cumin, coriander into a blender, add a little
olive oil and mix together to a paste
2. Season then rub all over the lamb, place in fridge for 2-4 hours or overnight to
marinade
3. Next day- put oven on at 120 degrees, place the lamb onto a wired rack over a
roasting tray
4. Place in oven to slow cook for 3-4 hours, every 30mins, ladle the juices over the
lamb, the lamb will be ready when the meat starts falling easily away from the bone
5. Take the lamb out, place tin foil over and set aside
6. Place a pot onto the stove, add a little olive oil, sweat down the chopped onions,
once softened but not coloured, add the chickpeas, chopped celery, cannellini beans,
mix well together
7. Add the cinnamon stick, dates, apricots, chopped tomatoes and stock
8. Bring to boil, then simmer, stirring occasionally for 45mins
9. Pull the lamb from the bone and add into the tagine
10. Stir together and simmer for further 20mins
11. Take off heat, season to taste, finish with some chopped coriander and parsley

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