Blackface Achill Island Lamb plate

Slow Cooked Lamb Loin

© Image courtesy of Chapter One and Barry McCall

800g Lamb loin

300ml light olive oil

100g hay

Smoke the hay over oak wood chips on a medium heat for ten minutes. When the hay is cold,

Vacuum-pack a third of it with the lamb loin and the oil. Cook for 2 hours in a water bath at 55*C. Cool bag in an ice bath. When cold, cut into 8 square portions of around 75g.

Lamb leg

1 small lamb leg

400ml light olive oil

Break down the leg into muscle joints. Put the pieces into a vacuum bag and vac together with the oil and a third of the smoked hay from the loin recipe above. Cook for 2 hours at 55*C. Cool in an ice bath. Slice into 8 equal-sized pieces.


Lamb shoulder

1 Lamb shoulder

300ml 50% olive oil

Put the lamb shoulder into a vac bag with the oil and the remaining third of the smoked hay. Cook at 85*C for 2.5 hours. Whilst still warm, remove from the bag and press between two trays with a weight on top. Use parchment paper between the lamb and the trays. When cool, slice the shoulder into 8 portions.


Lamb Tongue

4 Lambs tongues

1 litre court bouillon

Bring the court bouillon to the boil. Add the lambs’ tongues to the pan and simmer for 3hrs, topping up with water when necessary. When cool enough to handle, peel the tongues and put into a container if not using immediately. Pass the cooking liquid through a chinois and pour enough over the tongues to cover them. These can be cooked a day ahead.


Honey and Mustard Glaze

100g White truffle Honey

65g Dijon Mustard

Whisk together the honey and mustard in a small bowl. Put into a small squeezy bottle for service.


Lamb Belly with Black Olive Tapenade

1 lamb belly

For the Tapenade –

100g black olives

40g capers

20g anchovies

5ml olive oil




Finely chop the olives, capers, anchovies and oil together to form a paste. Spread the lamb belly evenly with the tapenade, roll tightly and tie with butcher’s string. Wrap tightly in two layers of tinfoil and cook in a preheated oven at 140*C for 2½ hours. Remove from oven and allow to cool before slicing into rounds approx. 4mm thick. A small lamb belly should give 10-12 portions. Be careful to remove all string from the lamb. The lamb belly can be cooked a day in advance and kept in the fridge if required. It will also be easier to cut when cold.



1 litre court bouillon

200g Lamb sweetbreads


Bring the court bouillon to the boil. Prepare a bowl of iced water. Blanch the sweetbreads in the court bouillon mix for one minute and then transfer to the iced water. When the sweetbreads are cold, peel off the outer membrane and discard. Refrigerate the sweetbreads until needed.

Seasoned flour for sweetbreads;

100g Corn flour

100g soft flour

15g salt

2g nutmeg

2g cayenne

3g ground black pepper

8g ground coriander

6g ground black cumin


Combine ingredients in a bowl and mix well.



Carrot Puree

300g Carrots, peeled and very finely sliced

90g Beurre Noisette

5g Tarragon vinegar Reduction

Pinch of ground black cumin


In a pan, cook the carrot slices in the beurre noisette, over a medium heat until completely soft. Blend to a smooth puree in a Thermomix, adding the tarragon vinegar reduction and finishing with a small pinch of the black cumin to taste. Refrigerate until needed.


Stuffed Carrot with gremolata crumb

Gremolata Crumb

2 bunches parsley, leaves only

Zest of 1 orange

Zest of 1 lemon

1 clove garlic

100g fresh white bread, roughly torn

30g cold butter, diced


Blitz ingredients together in a robot coupe until coarsely chopped. Add the bread and use the ‘pulse’ setting until the mixture forms breadcrumbs, then gradually add the butter and pulse until it is all incorporated. Roll out between 2 sheets of parchment paper to a thickness of 2mm. Allow to cool in the fridge and then cut 8 rectangles 1.5cm by 12cm. Keep refrigerated until needed.



8 medium carrots (– approx. 20cm long), peeled and tops removed

3 large oranges

Small sprig tarragon

Small sprig dill

½ tsp salt

½ tsp sugar

60g unsalted butter

1 recipe béarnaise sauce


Juice the oranges. In a large vacuum bag, put 100g of the orange juice together with the carrots and all of the other ingredients. Vacuum pack the carrots tightly in a single layer. Cook in a steam oven at 100*C for 45 minutes, or until the carrots are tender when pierced with a knife. When cool enough to handle, pour off the liquid and reserve, then trim the carrots to a uniform 15cm and use an apple corer to remove a cylinder along the length of the carrot. Reserve the cylinders and finely chop them, mixing with the béarnaise sauce to make a stuffing for the carrots. Keep this in a warm place.


White beans

300g coco de paimpol beans, shelled weight

1 small carrot

½ stick of celery

1 clove garlic

1 bay leaf

100ml chicken stock

200g swede, cut into even 5mm dice

200g celeriac, cut into even 5mm dice


Peel the carrot and cut in half lengthways. Peel and lightly crush the garlic clove. Put into a pot with the beans, carrot, celery and garlic. Add the chicken stock and enough water to comfortably cover the beans. Simmer on a low heat until the beans are completely soft, with no resistance at all. Remove the vegetables and herbs and season with salt. The beans can be left to cool in their liquid and then refrigerated until needed – they will keep for several days.

Cook the swede and celeriac separately in boiling salted water until tender. Refresh in ice water and refrigerate until needed.


To Serve;

2 Parsley roots

Peel the parsley roots and remove the tops with knife. Using a y-peeler, peel long strips the length of the parsley root. Deep-fry at 140*C until golden brown and crisp. Drain on kitchen paper and season with salt.


White beans

2 Lambs kidneys, cut into 5mm dice

In a little of the lamb sauce, heat a tablespoon of white beans for each person, along with half a tablespoon of the vegetable dice. Add the diced lambs’ kidneys and cook for a minute; finish with a little sherry vinegar and check seasoning. Spoon two tablespoons of the beans onto the left hand side of the plate.


Carrot puree – warm carefully in a pan and put into a squeezy bottle. Pipe approx. half a teaspoon of puree onto the plate at 12o’clock and swipe with the back of the spoon.


Stuffed Carrots -When ready to serve, heat the carrots in the reserved liquid – adding some extra warm water if necessary – for 5 minutes until warmed through. Stuff with the warm carrot stuffing and top with a rectangle of the gremolata crumb. Toast under a hot grill until the crumb is hot and the butter is starting to foam. Place one stuffed carrot on top of the carrot puree.


Lamb belly-warm on a tray under a hot grill


Lambs tongues – heat a medium frying pan. Cut each tongue in half lengthways and add the butter to the pan. When the butter begins to foam, fry the pieces of tongue, turning so that they are caramelised on all sides and warmed through.



100g butter

Heat a small frying pan. Coat the blanched sweetbreads in the seasoned flour and add the butter to the pan. When it is foaming, add the sweetbreads and fry until golden brown on all sides. Drain on kitchen paper.


Lamb loin, leg and shoulder – in a hot pan, sear the portions, fat side down, until caramelised. Do this in several batches if necessary. Brush the lamb loin with the honey and mustard glaze. Transfer all the cuts to a tray in a preheated oven at 150*C for 4 minutes or until warmed through. Rest before serving for 2-3 minutes. When ready, arrange on the plate with the belly, sweetbreads and lambs tongues. Finish the plated with some more honey mustard glaze, some dots of sage juice and a parsley root crisp.