• Salad
• Seasonal leaves
• Granny smith apple
• Cucumber
• Spring onion
• Asparagus
• Green beans
• Sugar snap peas
• Dressing for salad/Marinade for the lamb.
• Tbsp mint
• Tbsp dill
• Tbsp chives
• Tbsp capers
• Olive oil
• Clove of garlic
METHOD
1. Blitz roast the potatoes
2. Dice the potatoes
3. Parboil the potatoes in boiling salted water
4. Transfer to a hot baking tray and coat in Irish rapeseed oil and a knob of butter
5. Add 4 sliced cloves of garlic and a few sprigs of rosemary
6. Transfer to a hot oven 180 degrees and cook for 25 -30 minutes until really crisp and golden
7. Marinade lamb for at least 4 hours, preferably overnight
8. Bring to room temperature before pan frying
