Recipes

Grilled, whiskey glazed lamb salad with pickled and roast carrot, grilled spring onion and granola

Difficulty medium
Preparation Time 25 minutes
Cooking Time 1 hour
Servings 4 portions
Lamb
  • 1 trimmed loin of lamb
  • 1 tablespoon rapeseed oil
  • seasalt
  • Few sprigs thyme
  • 50ml Irish whiskey
  • 1 tablespoon honey
Pickled and Roast Carrot
  • 4 medium carrots
  • 2 shallots, peeled and finely sliced
  • 2 tablespoons rapeseed oil
  • Few sprigs thyme
  • 25ml cider vinegar
  • 25ml water
  • 25g castor sugar
  • Salt and pepper to taste
Grilled Spring Onions
  • Grilled Spring onions
  • 6 spring onions, cut in half lengthwise
  • 2 teaspoons rapeseed oil
  • Salt
Granola
  • 1 onion, peeled and finely sliced
  • 20ml rapeseed oil
  • ¼ teaspoon seasalt
  • ½ Cavanagh egg white
  • 35g oats
  • 2 tablespoons mixed seeds
  • Handful finely chopped parsley

Main Instructions
  1. Brush the lamb with oil and season all over with the salt.
  2. Place on a hot griddle pan with the thyme. Cook for 3 minutes each side. Allow to rest in the pan for 5 minutes. Whisk the whiskey and honey together. Crank the heat on the lamb again and add the whiskey and honey. Cook for a minute to glaze. Slice into 12 pieces
Pickled and Roast Carrot Instructions
  1. Scrub 2 of the carrots, cut in half lengthwise and place on parchment paper.
  2. Drizzle with the oil and season with salt and add the thyme.
  3. Gather into a parcel and bake in a 180oc oven for 30 minutes or until soft. Cut into 3cm slices.
  4. Peel the remaining 2 carrots into ribbons.
  5. Boil the vinegar, water and sugar until the sugar dissolves and season with salt and pepper. Add to the ribbons and leave for 30 minutes.
Grilled Spring Onions Instructions
  1. Brush the spring onions with the oil, season and place on a hot ridged grill pan and cook for 1 minute each side to wilt.
Granola Instructions
  1. Place the onions on a sheet of parchment paper and brush with a teaspoon of oil. Season with half the salt and place in a 180oc oven for 20 minutes to crisp up. Allow to cool. Finely chop.
  2. Whisk the egg white with a fork and fold in the oats, seeds and remaining salt. Scatter over a sheet lined with parchment paper and bake in a 180C oven for 20 minutes or until crisp and golden. Add the onions and parsley.
  3. To assemble - arrange the pickled carrot over a platter and scatter over the cooked carrot. Arrange the lamb over the top and scatter over the spring onions. Scatter over the granola and serve.
Allergy Advice
This recipe may include:
  • Cereals
  • Eggs
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