with Summer Greens and Wild Garlic Salad

Ingredients:

Rack of lamb

Tsp of Dijon mustard

Dried breadcrumbs,

Garlic and parsley                              

Shoulder of Lamb

Lemon zest

Garlic

Fennel

Cumin

Coriander seeds,

Rosemary and Pistachio Nuts

Lamb Hotpot, Neck and Shanks,

Baby Potatoes,

Carrot

Celery

Onion

Leek

Rosemary

Thyme

Bay leaf

Lamb Stock

White Wine and Worcester sauce.
Peas,

Broadbeans,

Asparagus,

Scallions and Wild Garlic.

Blanch individually then pan-fry with Wild garlic Butter adding a little veg stock as required

Method:

1. French Trim, Seal in Hot pan, brush with Dijon and coat in Herb crumb.

2.Roast in oven at 190c. Roast for 12- 24 mins depending on taste. Leave to rest until ready to serve.

3.Flatten out and slash Shoulder, mix herbs and spices and rub them into the meat, marinate in fridge Roll up shoulder place on stock vegetables add red wine to tray and place in a hot oven for twenty minutes.

4.Turn oven down to 160c for 3-4 hours(for a whole shoulder), turning the meat at regular intervals until tender and pulling apart, while still cooling roll the meat tightly in cling film to render out the fat, then chill until ready to use.

5.When set Panfry in Butter and Lamb Stock.  Cut Necks and Shanks up into thumb sized pieces, brown with finely diced vegetables on a high heat and deglaze the pan with White Wine.

6.Reduce then add Lamb stock, splash of Worcester bouquet garni of herbs simmer for 1hr 1/2,  too 2 hours.

7.Finish in Casserole dish layered with par boiled potatoes, butter and herb crumb.

This recipe will be demonstrated in Our Signature Dish Kitchen in the Fine Food Marquee at the Dalriada Festival on the 19th of June 2011 by Paul Dalrymple from Billy Andys Restaurant