On Thursday December 7th chef and food writer Donal Skehan‘s TV series “Kitchen Hero: Donal’s Irish Feast” featured food producers from Wexford, including a visit to Killowen Farm, Greenhill Fruit Farm and O’Neills Dry Cure Bacon Co. Donal Skehan In this series Donal explores where the best of Irish food comes from, before cooking up a veritable feast for the producers themselves.
Donal and his team spent a beautiful day here filming on the farm and the dish he created using Killowen Farm yogurt was a savoury dish featuring a butterflied leg of lamb. This is perfect for cooking on the barbeque and would be ideal for a summer family gathering.

Butterflied Lamb with Mint Yogurt & Charred Honey Mustard Glazed Potatoes

Serves 4-6

For the lamb:

  • 2kg leg of lamb, butterflied
  • 250ml Killowen Farm natural yogurt
  • 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

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 of lamb) 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.

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.

Donal Skehan Lamb