Ingredients

• 500g/1lb 2oz lamb rump joint
• 100ml/3½fl oz buttermilk
• 2 garlic cloves
• lightly crushed
• 1 rosemary sprig
• roughly chopped
• 1 thyme sprig
• roughly chopped
• 2 tbsp olive oil
• culinary hay
• for smoking
• 400g/14oz purple sprouting broccoli
• to serve
• 2 Little Gem lettuces
• halved
• to serve
• 1 lemon
• cut into wedges
• to serve
• 225g/8oz plain flour
• ½ tsp baking powder
• 225g/8oz mashed potato (without butter or milk)
• 225g/8oz potatoes
• grated and any excess liquid squeezed out
• 350ml/12fl oz full-fat milk
• 1 bunch wild garlic leaves
• chopped
• 2–3 tbsp olive oil
• for frying
• salt and freshly ground black pepper
• bunch of mint
• chopped
• pinch salt
• 1 tbsp red wine vinegar
• instant thickening starch
• to thicken
• 4½ tbsp Irish malt whiskey
• 1 tsp honey
• 1 knob of butter
• 30g/1oz butter
• 55g/2oz oats
• 1 rosemary sprig
• leaves picked and chopped

Directions

• Place the lamb rump in a resealable bag or a covered dish. Add the buttermilk
• garlic
• rosemary
• thyme and some freshly ground black pepper. Seal the bag or cover the dish and leave to marinate in the fridge for at least 2 hours
• or preferably overnight.
• For the boxty
• mix all the ingredients together in a bowl. Heat a little oil in a frying pan. To check the seasoning
• cook a small amount of the mixture for 2 minutes on each side. Season the remaining mixture with salt and pepper
• to taste
• and shape into patties. Fry for 2 minutes on each side and keep warm until ready to serve.
• For the mint gel
• place the mint and 100ml/3½fl oz water in a blender. Blitz and then strain. Add the salt
• vinegar and enough of the starch to thicken. Set aside.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the lamb
• place a flameproof casserole over a high heat and add the oil. Once hot
• brown the lamb joint all over. Transfer to the oven to roast for 10 minutes then set aside to rest.
• Meanwhile
• put a layer of hay in a large lidded pan. Place over a high heat for 5–10 minutes
• or until the hay is just smoking. Put a piece of aluminium foil on top of the hay and place the lamp chops on top. Cover with a lid and smoke for a minute. Do not leave unattended. Set the lamb aside in a warm place to rest until you are ready to serve.
• For the whiskey sauce
• combine the whiskey and honey in a small saucepan. Cook over a medium heat until the volume of liquid is reduced by half. Stir in the butter and set aside.
• For the oatmeal
• melt the butter in a frying pan
• add the oats and toast for 2 minutes
• or until golden-brown. Stir in the rosemary and set aside.
• Steam the broccoli until just tender. Heat a little olive oil in a griddle pan and fry the Little Gem cut-side down until lines appear on the surface.
• Serve the lamb with the boxty
• mint gel
• whiskey sauce
• oatmeal
• broccoli
• Little Gem and lemon wedges for squeezing.