with braised broadbeans and pea shoots

Ingredients:

2 loins lamb, trimmed rubbed with oil and seasoned

Method:

1. Seal the lamb on a hot pan, griddle or barbecue for about 2 minutes each side.

2. Brush with the glaze, turn and cook for another 3 minutes. Rest and slice

For the Glaze:

Ingredients:

1 shallot, finely chopped
1 clove garlic, chopped
1 tablespoon olive oil
1 teaspoon fennel seeds
100ml red wine
1 tablespoon honey

Method:

1.Cook the shallot and garlic in the oil until soft and golden.

2.Add the fennel seeds and cook for the 30 seconds to release the flavour

3.Add the red wine, honey and reduce to a thick syrup

Braised Broad Beans

1kg broadbeans, shelled, boiled for 2 minutes, cooled, drained and popped out of skin
2 finely chopped shallots
1 clove garlic, minced
1 tablespoon olive oil
100ml chicken stock
25g butter
Chopped fresh parsley and basil

Method:

1. Sweat the shallot and garlic in the oil until golden and add the stock.

2. Reduce by half and fold in the chopped scallions and broadbeans.

3. Season to taste and stir in the butter and herbs

serve with the sliced lamb and garnish with peashoots

This recipe will be demonstrated on Our Signature Dish Kitchen by Paula Mc Intyre from Radio Ulster at the Dalriada Festival on the 19th of June 2011 in the Fine Food Marquee