Smoking lamb on a bed of hay creates a unique flavour. Make sure you use clean eating hay from the pet shop – not bedding hay.
For the hay-smoked lamb
- 500g/1lb 2oz lamb rump joint
- 100ml/3½fl oz buttermilk
- 2 garlic cloves, lightly crushed
- 1 rosemary sprig, roughly chopped
- 1 thyme sprig, roughly chopped
- 2 tbsp olive oil
- culinary hay, for smoking
- 400g/14oz purple sprouting broccoli, to serve
- 2 Little Gem lettuces, halved, to serve
- 1 lemon, cut into wedges, to serve
For the garlic boxty
- 225g/8oz plain flour
- ½ tsp baking powder
- 225g/8oz mashed potato (without butter or milk)
- 225g/8oz potatoes, grated and any excess liquid squeezed out
- 350ml/12fl oz full-fat milk
- 1 bunch wild garlic leaves, chopped
- 2–3 tbsp olive oil, for frying
- salt and freshly ground black pepper
For the mint gel
- bunch of mint, chopped
- pinch salt
- 1 tbsp red wine vinegar
- instant thickening starch, to thicken
For the whiskey sauce
- 4½ tbsp Irish malt whiskey
- 1 tsp honey
- 1 knob of butter
For the toasted oatmeal
- 30g/1oz butter
- 55g/2oz oats
- 1 rosemary sprig, leaves picked and chopped
Place the lamb rump in a resealable bag or a covered dish. Add the buttermilk, garlic, rosemary, thyme and some freshly ground black pepper. Seal the bag or cover the dish and leave to marinate in the fridge for at least 2 hours, or preferably overnight.
For the boxty, mix all the ingredients together in a bowl. Heat a little oil in a frying pan. To check the seasoning, cook a small amount of the mixture for 2 minutes on each side. Season the remaining mixture with salt and pepper, to taste, and shape into patties. Fry for 2 minutes on each side and keep warm until ready to serve.
For the mint gel, place the mint and 100ml/3½fl oz water in a blender. Blitz and then strain. Add the salt, vinegar and enough of the starch to thicken. Set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
For the lamb, place a flameproof casserole over a high heat and add the oil. Once hot, brown the lamb joint all over. Transfer to the oven to roast for 10 minutes then set aside to rest.
Meanwhile, put a layer of hay in a large lidded pan. Place over a high heat for 5–10 minutes, or until the hay is just smoking. Put a piece of aluminium foil on top of the hay and place the lamp chops on top. Cover with a lid and smoke for a minute. Do not leave unattended. Set the lamb aside in a warm place to rest until you are ready to serve.
For the whiskey sauce, combine the whiskey and honey in a small saucepan. Cook over a medium heat until the volume of liquid is reduced by half. Stir in the butter and set aside.
For the oatmeal, melt the butter in a frying pan, add the oats and toast for 2 minutes, or until golden-brown. Stir in the rosemary and set aside.
Steam the broccoli until just tender. Heat a little olive oil in a griddle pan and fry the Little Gem cut-side down until lines appear on the surface.
Serve the lamb with the boxty, mint gel, whiskey sauce, oatmeal, broccoli, Little Gem and lemon wedges for squeezing.