- 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
- Mix the breadcrumb, parsley, thyme & mushroom together
- Pass the loin of lamb through the flour, then coat it in French mustard, ensure to shake off excess mustard.
- Coat the lamb in the herb and mushroom breadcrumbs
- 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
- Boil potato until soft
- 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)
- 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
- Wash spinach well
- 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