For the lamb marinade
1 lime, zest and juice
60ml rapeseed oil
½ teasp. crushed fennel seeds
1 teasp. chopped rosemary
Freshly ground black pepper
4 Bord Bia Quality Assured Wicklow Lamb Steak
Wicklow Lamb Steak, Wild Leaves, Mushrooms and a Raspberry Dressing
4 people
Ingredients
For the mushrooms
2 tablesp. butter
Rapeseed oil
200g mushrooms, sliced
2 sprigs of thyme
2 cloves garlic, chopped
Dash of brandy or marsala
150ml cream
Salt and freshly ground black pepper
For the dressing
50ml or a little more balsamic vinegar
4 tablesp. rapeseed oil
1 lime, juice only
3 to 4 tablesp. local honey
salt and freshly ground black pepper
100g raspberries
120g wild and garden leaves, e.g. dandelion, salad burnett
Some raspberries, to garnish
5 small sprigs of mint, to garnish
Main
For the lamb marinade
1 lime, zest and juice
60ml rapeseed oil
½ teasp. crushed fennel seeds
1 teasp. chopped rosemary
Freshly ground black pepper
4 Bord Bia Quality Assured Wicklow Lamb Steak
Side
For the mushrooms
2 tablesp. butter
Rapeseed oil
200g mushrooms, sliced
2 sprigs of thyme
2 cloves garlic, chopped
Dash of brandy or marsala
150ml cream
Salt and freshly ground black pepper
For the dressing
50ml or a little more balsamic vinegar
4 tablesp. rapeseed oil
1 lime, juice only
3 to 4 tablesp. local honey
salt and freshly ground black pepper
100g raspberries
120g wild and garden leaves, e.g. dandelion, salad burnett
Some raspberries, to garnish
5 small sprigs of mint, to garnish
Method
Copy TextTo prepare the marinade: Mix the lime, oil, fennel seeds, rosemary and freshly ground black pepper in a large plastic ziplock bag. Place the lamb into the bag, seal and leave to marinade in the fridge for 5 to 6 hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes).
For the mushrooms: Heat the butter and some rapeseed oil in large frying pan. Add the mushrooms and thyme. Fry on a high heat, stirring constantly. After a few minutes, add in the garlic. When the mushrooms are cooked, pour in the brandy and cook for another minute to burn off the alcohol. Then stir in the cream, salt and freshly ground black pepper to taste. Keep warm.
To cook the lamb: Preheat a chargrill pan over a high heat. Pat the lamb dry, brush with a little oil and season with salt and pepper. Cook first on a high heat on both sides to seal then reduce the heat and continue to cook to your liking. Remove from the pan and leave to rest, covered, for about 4 minutes.
Meanwhile, to prepare the dressing: Whisk all the ingredients together, except the raspberries. Then add the raspberries and leave to infuse for a few minutes.
The Quality Mark & You
Learn moreMethod
Copy TextTo prepare the marinade: Mix the lime, oil, fennel seeds, rosemary and freshly ground black pepper in a large plastic ziplock bag. Place the lamb into the bag, seal and leave to marinade in the fridge for 5 to 6 hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes).
For the mushrooms: Heat the butter and some rapeseed oil in large frying pan. Add the mushrooms and thyme. Fry on a high heat, stirring constantly. After a few minutes, add in the garlic. When the mushrooms are cooked, pour in the brandy and cook for another minute to burn off the alcohol. Then stir in the cream, salt and freshly ground black pepper to taste. Keep warm.
To cook the lamb: Preheat a chargrill pan over a high heat. Pat the lamb dry, brush with a little oil and season with salt and pepper. Cook first on a high heat on both sides to seal then reduce the heat and continue to cook to your liking. Remove from the pan and leave to rest, covered, for about 4 minutes.
Meanwhile, to prepare the dressing: Whisk all the ingredients together, except the raspberries. Then add the raspberries and leave to infuse for a few minutes.
Serving Suggestions
To serve: Arrange the lamb steaks with the mushrooms and some wild leaves and spoon over the raspberry dressing, top with mint and raspberries.
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