• Loin of lamb, trimmed back to just meat (we used lamb from Ryan’s Farm in Ballinlough)
• Small tub seasoned flour
• 2 Tablespoons Irish Mustard
• 2 Slices of batch loaf made into bread crumbs, crusts included
• Fresh chopped Parsley
• Fresh chopped Thyme
• 2 Large Mushrooms chopped finely (we used two lovely wild browncap mushrooms foraged in the garden of the Forge Restaurant
• 1 tablespoon Irish Rapeseed Oil
• Knob of Butter

1. Mix the breadcrumb, parsley, thyme & mushroom together
2. Pass the loin of lamb through the flour, then coat it in French mustard, ensure to shake off excess mustard.
3. Coat the lamb in the herb and mushroom breadcrumbs
4. Pan fry in a little rapeseed oil and butter and then finish in the oven for 10 mins @ 180C / Gas 5

Other cuts to use would be cutlets or lamb steaks from the leg

Hazelnut Cream Potato

• 2 peeled Roosters
• 2 tablespoons Hazelnuts (these give a lovely texture and finish to potato)
• 1/4 pt cream

1. Boil potato until soft
2. Mash well and season with salt & pepper and as much cream as needed to form a creamy but still relatively firm texture (this can vary, depending on the potato and time of year)
3. Place hazelnuts in warm pan and roast In oven for 6/7 minutes @ 180C / Gas 5. Allow to cool and rub in hands to take off outer shell , then blend the nuts in a food processor.

Wilted Spinach

• Spinach
• Knob of Butter
• Rapeseed Oil

1. Wash spinach well
2. In a frying pan, melt the butter with a little rapseed oil, add the spinach until just warmed, season and take off the heat , toss gently and serve

Assemble the dish: Herb crusted loin of lamb, hazelnut cream potato & wilted spinach