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

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