Recipe by Paul Flynn
From: Paul Flynn: Irish Food
No excuses now...
A great classic dish from Paul Flynn for Lidl Ireland
Another great way to enjoy a national treasure.
From: The Afternoon Show
Use this with crab crème brulee, goat’s cheese mousse and green salads, for a sweet and sour slightly hot bite.
From: Martin & Paul's Surf 'n' Turf
This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.
For best results, allow mixture to infuse overnight.
One for a good sit down. Served with Shallots, Thyme and Polenta, alongside an apple gravy.
Total Time: 25
Chef Paul Flynn cooks up this delightful dish using ingredients from Lidl.
Refrigerate until needed and shake before use.
A simple dinner accompaniment from Paul Flynn
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