There’s something quite special about tucking into a glorious, perfectly-roasted leg of lamb with family.
With an abundance of high-quality and locally-raised lamb available to us year-round, there’s really no reason why this star of the table should only be enjoyed at special occasions. Lamb aficionado and supporter of the European “Lamb. Try it, Love it” campaign Chef Adrian Martin celebrates this versatile, flavourful, and easy-to-prepare meat by giving us the low down on how to best serve up the juiciest, most mouth-watering lamb.
“This cut comes from the rack of lamb and features an easily recognizable trimmed bone. This cut is especially quick to cook with a tender and juicy finish, and because it’s loaded with flavour, a simple preparation works well. Try cutlets for preparations on the barbecue or under the grill, with the bone working as a handle to make turning easier.
“Before they’re sliced into individual portions, lamb cutlets in their ‘joined-up’ form create that iconic rack of lamb, ideal for roasting and grilling.”
To find out how to make the tastiest lamb cutlets with chimichurri salsa, click here.
"Taken from the leg of lamb, lamb steaks pair well with marinades and sauces. Steaks are incredibly tender and versatile and can be easily prepared on the hob. A quick sear in a hot pan on both sides of the steak provides a caramelised outer layer which gives way to pink, juicy meat inside, which tastes wonderful, whether it's medium-rare or well-done.
"To mix things up a bit, I make my Proper Lamb Steak Sandwich which pairs the crunch and softness of a rustic baguette with sweet balsamic vinegar and caramelized onions, as well as an unexpected kick from a generous slathering of mustard."
To find out how to prepare the most delicious lamb steak sandwich, click here.
“The most popular lamb chop among local consumers is the loin chop, which comes from the saddle area of the Lamb. Tender chops cook quickly, making them great for weeknight suppers. Feeling extra hungry? Ask your local butcher for Barnsley Chops, which are twice the size of a standard loin chop.”
Click here to find out how to make the best lamb chops with sautéed potatoes.
Mince or Lamb Pieces
“If you don’t fancy experimenting with new dishes, try branching out from your usual mid-week meal by incorporating lamb mince or steak pieces. Practically any dish that can be prepared with other types of mince or meat pieces can be adapted to include lamb. Think meatballs, burgers or koftas made with minced lamb, or perhaps these satisfying Lamb burgers with mint yoghurt and tomato relish. You can also whip up a quick and easy stir fry or salad using easy-to-cook steak pieces.”
For more mid-week inspo using European lamb, visit trylamb.ie.