Hay-smoked lamb, garlic boxty and whiskey sauce

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Ian Orr
From Saturday Kitchen

Ingredients

For the hay-smoked lamb

  • 500g/1lb 2oz lamb rump joint
  • 100ml/3½fl oz buttermilk
  • 2 garlic cloves, lightly crushed
  • 1 rosemary sprig, roughly chopped
  • 1 thyme sprig, roughly chopped
  • 2 tbsp olive oil
  • culinary hay, for smoking
  • 400g/14oz purple sprouting broccoli, to serve
  • 2 Little Gem lettuces, halved, to serve
  • 1 lemon, cut into wedges, to serve

For the garlic boxty

  • 225g/8oz plain flour
  • ½ tsp baking powder
  • 225g/8oz mashed potato (without butter or milk)
  • 225g/8oz potatoes, grated and any excess liquid squeezed out
  • 350ml/12fl oz full-fat milk
  • 1 bunch wild garlic leaves, chopped
  • 2–3 tbsp olive oil, for frying
  • salt and freshly ground black pepper

For the mint gel

  • bunch of mint, chopped
  • pinch salt
  • 1 tbsp red wine vinegar
  • instant thickening starch, to thicken

For the whiskey sauce

  • 4½ tbsp Irish malt whiskey
  • 1 tsp honey
  • 1 knob of butter

For the toasted oatmeal

  • 30g/1oz butter
  • 55g/2oz oats
  • 1 rosemary sprig, leaves picked and chopped
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