Make the most of the summer with these delicious lamb recipes from Bord Bia. These dishes are perfect for a barbecue and, thankfully, equally tasty as an indoor dining option.
Gigot lamb chops with paprika
4 gigot chops, trimmed
1 teasp smoked paprika
1 clove garlic, chopped
1 tablesp olive oil
Salt and freshly ground black pepper
Selection of stir-fried vegetables to serve, ie, mushrooms, peppers, broccoli, scallions.
Serves four
Combine the paprika, garlic, olive oil, and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have — 15- 20 minutes is perfect for new season lamb.
Heat a pan or barbecue and cook for three or four minutes on each side, depending on thickness, until golden.
Heat a little more oil in a wok or large frying pan and stir-fry the vegetables for a couple of minutes.
Serve the chops with the vegetables and your favourite potatoes or some crusty bread.
Boulangere potatoes are delicious if you have time — simply layer some thinly sliced potatoes and shallots or onions in a baking dish. Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock. Bake for 40 minutes until the potatoes are tender.
Sideloin lamb chops with parsley and thyme dressing
This is a really tasty midweek meal that can be on the table in 20 minutes. The recipe works equally well with any type of lamb chops, cutlets, or lamb steaks.
4 sideloin lamb chops, trimmed
1 tablesp olive oil
Salt and freshly ground black pepper
0.5 tablesp fresh thyme leaves
Serves 4
Parsley and thyme dressing
4-5 tablesp fresh parsley, chopped
0.5 tablesp fresh thyme leaves
Juice and zest of half a lemon
2 cloves garlic, finely chopped
150ml olive oil
Drizzle the olive oil over the chops, season with salt and pepper, and sprinkle on the thyme leaves. Heat a pan or barbecue and cook for three or four minutes on each side, depending on thickness, until golden.
Combine the dressing ingredients and serve with the lamb. Delicious served with steamed baby potatoes and green bean and tomato salad with mustard hazelnut dressing.
Green bean and tomato salad with mustard hazelnut dressing
200g green beans, trimmed and cooked until tender
250g cherry tomatoes, halved
70g roasted hazelnuts, skinned and coarsely chopped
2 tablesp hazelnut oil (if available, if not olive oil )
2 tablesp cider vinegar
1 teasp wholegrain mustard
Place the beans, cherry tomatoes, and hazelnuts in a bowl. Combine the oil, cider vinegar, and mustard and gently stir it through the vegetables and nuts.
