Donal Skehan

Butterflied Lamb with Yoghurt & Mint with Charred Honey Mustard-Glazed Potatoes

FEAST Killowen Lamb

Serves 4-6
For the lamb:
2kg leg of lamb, butterflied
250ml Killowen natural yoghurt
1 lemon, zest and juice
5 spring onions, trimmed and finely chopped
6 garlic cloves, finely chopped
2 generous handfuls fresh mint leaves, roughly chopped
sea salt and freshly ground black pepper

For the potatoes:
900g baby new potatoes, parboiled
1 fresh mint sprig
2 tbsp wholegrain mustard (preferably Dalkey)
2 tbsp clear honey
2 tsp balsamic vinegar
sea salt and freshly ground black pepper

For the potatoes, preheat the barbecue or griddle pan to high. Mix together the mustard, honey and balsamic vinegar. Toss the potatoes in the mustard mixture and thread them on to skewers (if you use wooden ones you’ll need to pre-soak them for 20 minutes first). Cook for 2-3 minutes on each side until warmed through and charred crisp and golden brown. Serve at once.

Place all the ingredients for the lamb into a large bowl, making sure it’s the lamb is completely covered. Put in the fridge to marinate for 1-2 hours. Remove the lamb from the fridge about 40 minutes before you are ready to cook it. Preheat the oven to 200°C. Scrape off the marinade and transfer it to a small pan and simmer until reduced by half. To cook the lamb, place it on a oven tray and cook for 15 minutes per 500g (1h for 2kg o flamb) If the meat is browning to quickly you can cover it with tin foil. When the lamb is cooked, place it on a plate and let it rest under tin foil for a couple of minutes. Pour the resting juices into the reduced marinade and warm through. Slice the lamb thinly and serve with the sauce and charred honey mustard-glazed potatoes.

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Lovely Lamb Shanks With Lentils


Slow roasting lamb shanks turns the most unassuming piece of meat into a mouth-watering delicacy! The good news is that this dish takes hardly any effort to produce and once it’s in the oven you can sit back and relax, safe in the knowledge that, while you’re chilling out, you will be left with delicious meat that practically falls of the bone. This recipe is from my book Kitchen Hero: Bringing Cooking Back Home.

Serves 4
2 tablespoons olive oil
4 lamb shanks
3 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 carrot, peeled and finely diced
1 celery stick, finely sliced
3 fresh rosemary sprigs
350ml red wine
2 x 400g tins chopped tomatoes
1 tablespoons balsamic vinegar
650ml vegetable or beef stock 
350g brown lentils, rinsed 
A good pinch of sea salt and freshly ground black pepper
Crusty bread, to serve

Preheat the oven to 150°C (300°F), Gas mark 2. Heat the half the olive oil in a large casserole, add the lamb shanks and cook for 4–5 minutes until browned on all sides. Remove from the casserole and set aside. Heat the remaining oil in the casserole, add the onions and fry for 2–3 minutes until softened but not browned. Add the garlic, carrot and celery and fry for another couple of minutes. Pop in the rosemary sprigs and stir through. Add the wine, chopped tomatoes and balsamic vinegar. Bring to the boil then reduce the heat and simmer for 5 minutes. Return the browned lamb shanks to the casserole and pour over the stock. Add the brown lentils and stir well.

Do not season at this stage as salt can stop the lentils from softening. Bring to a steady simmer, then cover and cook in the oven very slowly for 3 hours until the meat is extremely tender and almost falls off the bone. Towards the end of cooking time, taste and season with a good pinch of salt and black pepper.

Serve in large deep bowls with crusty bread to soak up the juices.

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Oregano Lamb Chops and Carrot and Cabbage Salad


Now generally I am a Chicken and fish fan so this dish mostly came about because my girlfriend gently suggested that I should cook something other than chicken tonight! Not one to dissappoint I head to the butchers with this in mind and picked out some lamb chops.

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