Leg of Irish Lamb and Hassleback Potatoes with Rosemary & Garlic

Ingredients (Serves 6)

• 1 3-4kg Irish Lamb leg

• 18 Medium sized New Potatoes

• Rosemary

• 1 Bulb Garlic

• Rind Of 1 lemon

• 100g Irish Butter Method

• Preheat the oven to 160°C/gas mark 3

Method

• To prepare the lamb, cut 8 small holes into the upper, fleshy part of the leg. Push the garlic cloves, rosemary sprigs into the holes, equally distributing the ingredients across the meat.

• For the Potatoes irst, prep the potatoes. Put them, one at a time, onto a wooden spoon and starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.

• Once all the potatoes are prepped, season with fine sea salt, ground black pepper and rapeseed oil. Give the potatoes a good toss so they’re coated and place into the roasting tray.

• Lay the leg of Lamb onto the potatoes and sprinkle over some sea salt. Drizzle with olive oil and rub lightly into the flesh.

• Roast for 60-90 minutes, or until the lamb reaches a core temperature of 61°C.

• Allow to rest in a warm place for 20 minutes.

• Place the potatoes back into the oven with 100g of Irish butter and the rind of 1 lemon, at 200c in order to get Nice and crispy.

• Once crispy remove from the oven and plate up.

 

Whole Summer Sharing Pavlova Irish Berries & Chantilly Cream

Ingredients (Serves 8)

• 250g Egg Whites

• 450g Caster Sugar

• 65g Cornflour

• 5ml White Vinegar Garnish

• 500ml Whipping Cream

• 1 Punnet Raspberry’s

• 1 Punnet Irish Strawberry’s

• 1 Punnet Blackberry’s

• 1 Punnet Blueberries

• Sprig Of Mint

• 50g Icing Sugar

• ½ Vanilla Pod

Method

• Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

• With your mixer still running, gradually add the sugar. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

• Line A baking tray with baking paper. Place a round cake ring onto the paper (if you haven’t got one draw a nice big Circle) Place the meringue mixture into the ring up to the top and smooth over the top ensuring a nice even shape.

• Put the tray into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle. and allow to cool.

• Halve or quarter the large strawberries and leave the smaller one’s whole. Mix them with the raspberries, blueberries, blackberries. (or use whatever fruit you fancy)

• Whip the cream with the icing sugar and split vanilla pod. (this is the removing of the seeds from the pod) until it forms soft peaks. Spoon the cream on top of the meringue base and smooth it out. Sprinkle your berries on top however you pleaseand enjoy!