Roast Chump of Curragh Lamb with Kale and Greens

Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Ingredients


  • 1 chump of lamb marinated in oil, garlic, thyme
  • 200 g kale
  • 50 g bacon lardons
  • 50 g butter
  • 100 ml chicken stock
  • 4 spring onions
  • 100 g peas
  • 50 g chopped shallots
  • garlic
  • thyme
  • parsley
  • lemon juice
  • seasoning

Method

  1. Seal off the lamb in a pan. Add the garlic and thyme and get a good colour on the meat.
  2. Baste with a little butter before putting in a hot oven at 180 degrees for 10-15 minutes turning regularly.
  3. It is important to let the lamb rest before serving.
  4. Boil up the chicken stock and butter and add in all the greens.
  5. Season and finish with a squeeze of lemon juice and chopped parsley!




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