Paula McIntyre demonstrates a lovely dish using Redspark Lamb and a range of other local products скачать в хорошем качестве

Paula McIntyre demonstrates a lovely dish using Redspark Lamb and a range of other local products

Roast Rump of Glenarm Redspark Lambwith ale and honey jus, hay smokedJamison potatoes, Millbank cauliflowercheese fritters, sautéed Millbank peas withmint and bacon Ingredients Roast rump of Glenarm Redspark Lamb with ale and honey jus 4 x 200g Glenarm Redspark Lamb rumps, fat scored 1 tablespoon Broighter Gold rapeseed oil ( rosemary and garlic variety works well here) Seasalt 200ml Hillstown ale 50g local honey 250ml beef or lamb stock Few sprigs Millbank thyme 25g butter Hay smoked potatoes 150g hay moistened with water 1kg scrubbed Jamison’s potatoes Handful rock salt 25g melted butter Cauliflower Cheese fritters 400g Millbank cauliflower florets 2 tablespoons Broighter Gold rapeseed oil 200ml Chestnutt Farms milk 60g butter 90g flour 1 teaspoon mustard powder 2 eggs 150g mature cheddar plus extra for grating 3 rashers Seaview Farms bacon, chopped 2 tablespoons Millbank chopped chives Sautéed Millbank peas with mint and crispy bacon 350g shelled peas 1 shallot, finely chopped 25g butter 2 rashers Seaview Farms bacon, chopped Handful Millbank mint leaves, chopped 2 tablespoons Burren Balsamics peat smoked vinegar Method Rub the oil all over the lamb and season the fat with salt. Place fat side down in a pan and cook until fat has rendered and is crisp and golden. Place in a roasting tin and cook in a 200oc oven for about 15 minutes for medium and rest for 10 minutes. Cook the honey in the lamb pan until slightly caramelized and add the ale, thyme and stock. Cook until spoon coating consistency and strain. Whisk in the butter and any juices from the lamb resting. Check seasoning. Slice the lamb and spoon over the jus. Hay smoked potatoes Spread half the hay on a roasting dish and half the salt. Top with potatoes. Scatter over remaining hay and salt and top with baking paper. Cover tightly with foil and baked for about an hour and a half or until potatoes are soft. Wipe hay from potatoes and brush with the melted butter. Cauliflower Cheese fritters Toss the cauliflower in oil and season with salt. Place on a roasting tray and roast for about 30 minutes or until soft. Melt the butter and mix the flour into a roux. Add the milk and whisk until thick. Cool and add the eggs and mustard powder. Cover and chill for an hour. Fry the bacon until crisp and add the milk mixture with the cheese and cauliflower. Heat a deep fat fryer to 180oc. Form the mixture into balls and fry in batches until golden and crisp. Finely grate cheese onto the fritters and garnish with chopped chives before serving. Sautéed Millbank peas with mint and crispy bacon Blanch the peas in boiling salted water for 5 minutes. Cook the bacon in a pan until crisp and golden and add the butter and shallot. Cook for a couple of minutes and add the peas, mint and vinegar. Cook for 30 seconds and serve.