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Agneau D’ Eirelandaise – Ale Braised Lamb With Potato Farls And Greens Recipe

Ingredients

How to make it

  • FOR THE LAMB: Cut the carrots and onion roughly. Season the chops with salt and pepper. In a deep skillet with an accompanying lid, heat some olive oil and sear the lamb very well on both sides add the onion and carrot and cook a few minutes longer.
  • Pour in the ale and the stock. Add the sage and reduce the heat to a very slow simmer. Cover tightly and cook until the liquid in that same skillet is almost gone.
  • While the lamb was cooking you should have sautéed the scallions and garlic cloves in the butter and when lightly browned put in the herbs and cook only a minute. Season with salt and pepper and if you wish a drop of good mustard or a squeeze of lemon.
  • Remove the lamb chops from the pan and spread some of this mixture over each one, two for each serving with a quarter slice of the following:
  • FOR THE SPUDS: Peel the Russets and chop them to be boiled until very soft. Cut the Yukons with the peels intact in half and then into 1/3 of an inch slices. Boil them until tender but still retaining enough firmness to keep shape. Drain and cool these at once. The russets should be mashed while hot.
  • Massage the flour into the mashed potatoes along with the herbs, butter salt and pepper. This being done, carefully incorporate the sliced potatoes in. Form the whole thing into a circle about an inch thick. Chill it for an hour and cut it fourth-wise.
  • Fry it in the lard or fat until golden brown. Flip it and cook for 3-4 minutes. Spread the cheese over the top and set it beneath a broiler to brown further.
  • FOR THE GREENS: A simple and very lightly buttered sauté of turnip greens and kale to which may be added some thinly shaved carrot or turnips and ever so simply seasoned.

Reviews & Comments 3

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  • 22566 13 years ago
    Sorry about that...can not correct mistakes...as in life :)
    Comment:
    Your not in famine...your day has come...to ex-port an excellent recipe.
    Thank-you
    Kind Regards
    Was this review helpful? Yes Flag
  • joe1155 13 years ago
    God! This sounds AWESOME!
    Was this review helpful? Yes Flag
  • 22566 13 years ago
    Your not in famine...you day as come...to ex-port an excellent recipe.
    Thank-you
    Kind Regards
    Was this review helpful? Yes Flag

The Cook

alisdhair Falcarragh, IE

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