Kiss of the Blarney Recipe

Ingredients

1 bulb of garlic
4 potatoes (or 4 handfuls of leftover roast potatoes)
A few glosses of olive oil
Sea salt and freshly ground pepper
2 tsp finely chopped rosemary leaves
1 tbsp cider vinegar
200g crème fraîche
1 lemon, juice and zest
100g lamb’s lettuce, winter purslane or any delicate leafy green
8 slices of leftover roast lamb*

*No leftover lamb? Thread 400g diced lamb leg steak onto skewers. Season with salt, pepper, crushed garlic and finely chopped rosemary. Grill at 220°C/Gas 7 for 5-7 mins on each side. Lay the skewers on the salad in place of the sliced roast.

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Gas 6. Cut a slice off the top (the pointy end) of your garlic bulb, so you’re just revealing the cloves. Place in a little ramekin, cut side down. Roast for 20 mins or till the cloves are squeezably soft.

2. Peel your spuds. Dice into 2-3 cm bits. Get a large frying pan hot. Add a good gloss of oil. Tumble your spuds in. Season well. Sizzle till golden all over. Shake the pan often.

3. Pop a lid on your spud pan. Sizzle a little longer, over medium-low heat, till cooked through.

4. Uncover. Crank the heat to high. Swirl in 1 tsp rosemary and 1 tbsp vinegar. Cook a mo. Taste. Tweak seasoning. Remove from heat. Set aside.

5. When your garlic is squishy, squeeze the cloves out (all of them) into a food processor or blender. Purée with the crème fraîche, remaining rosemary, lemon zest, 1 tbsp olive oil and a good bit of salt and pepper. Whizz till smooth. Taste. Adjust seasoning.

6. Rinse your lettuce. Arrange on plates or a platter. Spritz with a little lemon juice. Gloss with a little oil. Tuck your spuds amongst the leaves. Shred your lamb. Add it to the mix. Dollop the dressing over. Finish with a little more lemon zest and pepper.

My account

Kiss of the Blarney

Ingredients

Method