Copthorne Chef's Recipe: A taste of Aberdeen

Jul 21,2015

Head Chef at Copthorne Hotel Aberdeen, Anupam Kuila, provides us with this tasty dish of herb crusted roast rack of Aberdeen lamb, with celeriac puree, creamy mash and port jus. If you fancy giving this a go yourself, don't forget to tweet your results to using the hashtag #TOTTChef.

About the Chef Anupam Kuila

Born in a village near Calcutta, India, Anupam Kuila had high hopes of a medical career but didn't pass the admission exams, so left home to live with his uncle in Darjeeling. It was this uncle that inspired him to become a chef, and after four years of hotel management training that's what he became. I worked in five-star hotels in India for about seven or eight years and then in 2005 I came to Aberdeen and started working in Thistle Caledonian, he tells us. His biggest achievement to date is earning a silver medal in The Year Awards in 2007. Now he resides as Head Chef at Copthorne Hotel Aberdeen, where he brings outstanding an innovative menus to the table from week to week.

Herb crusted roast rack of lamb

Lamb & herb crust

Lamb - 8 bone French trimmed

Dijon mustard - 1tsp

Bread crumbs - 200g

Finely chopped mint - half a bunch

Finely chopped flat parsley - 100g

Olive oil - 2 and ½ tbsp


White potatoes 0.45 kg

Single cream - 250ml

Port Jus

1 chopped shallot

Port - 60ml

Chicken stock - 200ml

Salt and cracked black pepper

Butter - 20g


Baby carrots

Baby leeks

Butter - 2 tbsp

Sugar - 1tbsp

Coarse salt - 1tsp

Method: Herb crusted rack of lamb

- Heat the oil in a large frying pan and then, when hot, put in the meat to seal off all sides (until browned)

- In the meantime, heat the oven to 200°C for a fan oven or 220°C for a gas oven. Once sealed, place the lamb in the heated oven to cook for ten minutes

- After ten minutes, take the lamb out of the oven and leave to rest for four minutes

- To make the herb crust stir together the bread crumbs, parsley, mint and some salt and pepper in a bowl, then add the olive oil and toss until combined

- Before serving, brush with the lamb Dijon mustard and pat on the herb crust mixture

- Put back into the oven for 30 seconds

- Finally, slice the lamb into chops and serve

Method: Mash

- Peel and cut the potatoes and place into a medium saucepan, then cover with cold water (there should be about an inch of water above the potatoes)

- Put the heat onto high and bring to the boil. Cook the potatoes for around twenty minutes, or until you can poke through them with a fork

- Drain the potatoes and then add the cream and some salt and pepper to taste before mashing into a creamy consistency. You can do this with a potato masher, ricer or by using a food processor


- Place the baby carrots in ½ inch of water, with the sugar, butter and salt

- Bring the water to the boil, cover the pan and cook for 7-8mins

- Heat a little butter in a pan with a drop of olive oil, and sauté the leeks for 10-15 minutes or until tender

Port jus

- Use the pan you used for the lamb to pan fry the chopped shallot in the butter

- Add the port reduce a little

- Add the stock and let it reduce by half

- Season with salt and pepper

If you fancy a real taste of Scotland and are looking for hotels in Aberdeen, the beautiful and historic building of Copthorne Hotel Aberdeen could be just what you're looking for.


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