At this time of year for The Great Room Restaurant we source Lough Erne lambs native to the surrounding grasslands and islands of lough Erne. They are from the traditional Suffolk/cheviot dams and Texel rams and have superb flavour and texture.
For the leg-
1 medium (3kg) Lough Erne lamb leg
2 tablespoons Dijon mustard
Pinch of rock salt
4 medium Cloves of garlic (thinly sliced)
1 medium Carrot peeled and diced
2 medium Onions peeled and diced
An oven temperature probe.
4 tablespoons Flat leaf parsley (finely chopped)
4 tablespoons Rosemary (finely chopped)
1 small bunch Spring onions sliced (washed)
400g Extra fine breadcrumbs
60g Smoked Gubeen cheese (extra fine)
50g Unsalted butter
50g White wine vinegar
10g Sherry vinegar
40g Light brown sugar
1 medium Bunch of chopped mint
For the crust-
1. Place all ingredients into a food processer for 2 minutes
For the lamb-
1. Rub the lamb leg with the Dijon mustard then season with the rock salt and leave for 5 minutes
2. Place the vegetables into a bowl, toss lightly with some olive oil and place into a pre-heated (180c) oven tray with the lamb leg on top for 50 minutes
3. Remove from oven then place the herb crust on the top of the lamb leg
4. Return to the oven and cook until the lamb leg temperature is 48c in the centre (pink),
5. Rest it for 25 minutes then serve.
For the Mint Sauce-
1. Place the vinegars, water and sugar into a pan, bring to the boil
2. Add the mint and cook slowly until you have a suitably thick consistency.
It’s best made the day before so it can take on more flavour overnight and then served slightly warm the next day.