Achill Mountain Lamb with Spring Greens, Wild Garlic, White Bean Cassaulet
1 Shoulder of Achill Mountain Lamb
2 Rumps of Achill Mountain Lamb (trimmed)
200g Garden Peas
200g Broad Beans
200g Fresh Wild Garlic
1 Large Spanish Onion – Diced
2 Large Carrots – Diced
1 Leek – Finely Diced
2 Cloves Garlic
400g White Beans – soaked (or 2 cans)
1 ltr of Chicken Stock
Some fresh Chives/Parsley/Chervil
Soak the Beans overnight. Drain off the water, then rinse in a colander and drain again.
Season the shoulder of Achill Mountain Lamb and seal in a pan. Place on a wire baking tray and cook at 160 degrees for 5.5 hours. Also seal the rumps and leave aside.
Cassaulet: Sweat off all of the diced vegetables. Add white beans and chicken stock.
Bring to the boil and simmer on a very low heat for approximately 40 minutes
Just before serving, add peas and broad beans for approximately 5 minutes – then add all chopped herbs and wild garlic.
The rump of Achill Mountain Lamb should be placed in the oven 1 hour before the shoulder is ready. Cook at 160 degrees for 35 minutes (followed by 15 -20mins resting time).
Slice rump of Achill Mountain Lamb down the centre (it should be pink inside).
Dish the Cassaulet into wide plate bowls and top with rump and four slices of shoulder.
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