Perfect with steamed Comber Early potatoes (available at various locations including Farmer’s Markets)
Seaweed Butter (Abernethy Butter stockists)
This dish was created as part of Northern Ireland’s Signature Dish, to create a lasting legacy to Northern Ireland’s Year of Food and Drink 2016.
The talent chefs and creative minds behind this fantastic legacy referred to as the ‘cooking collective’, are Niall McKenna from James Street South in Belfast; Ian Orr from Browns Restaurant and Ardtara House in Derry~Londonderry; Kelan McMichael from Bull and Ram in Ballynahinch and Chris McGowan from Wine and Brine in Armagh.
All ingredients used in the dishes have been sourced from Northern Ireland food and drink producers and suppliers. Comber Early Potatoes currently not in season and wild garlic, usually available from late January onwards, must be washed before use.
- Lamb leg - 2kilo (Glenarm Organic Beef and Lamb in Glenarm / Hannan Meats in Moira / O'Kane Meats Ltd in Claudy, and local butchers)
- Rosemary - 1/2 bunch (Local farm shop)
- Garlic - 3 cloves peeled and crushed (Local farm shop)
- Buttermilk - 1pt (Dale Farm in supermarket)
- Wild garlic (You can forage for wild garlic in various locations across NI such as Downhill Demesne. This is a seasonal product usually available late winter/early spring and must be washed before use)
- Wild garlic 1 bunch (you can forage for wild garlic in various locations across NI such as Downhill Demesne)
- Mustard. 1tsp (local grocery stores or delicatessens)
- Mint. 1/2 bunch (Helen’s Bay Organic or any good farm shop)
- Rapeseed 150mls (Broighter Gold, Limavady)or Harnett’s Oils
- Chop the rosemary and place in a bowl with the garlic salt/pepper. Shred the wild garlic and add to the bowl. Pour over the buttermilk and rub the mixture into the lamb. Place in a container and cover with cling film. Leave in the fridge for 24hrs. Bring the lamb out of the fridge 2hrs before cooking. Preheat your oven to 180c. Carmelize the lamb in a heavy base pan, on all sides for approx. 6 mins and place in the oven on a preheated tray and cook for 14 mins then remove and leave to rest for 15 mins and serve. This joint works well on the barbecue in the summer.
- Blanch the wild garlic in boiling salted water then refresh in ice water. Drain and squeeze out excess water and place in a blender with the mustard and mint then gradually add the oil. Season to taste then serve alongside the Lamb.