Make it at home

Yield 4Hands-on 45 minTotal 1 hr 30 minDifficulty Intermediate

Ingredients

  • 1 boned saddle of Irish spring lamb, 800g, trussed
  • 2 racks of lamb, French-trimmed, 6 ribs each, for an alternative cut
  • 60g unsalted Irish butter
  • 3 tbsp neutral oil
  • 8 garlic cloves, crushed (whole)
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • 300g new-season Jersey Royal potatoes, halved
  • 200g wild garlic leaves (in season), washed
  • 100g podded fresh peas (or frozen petits pois)
  • 100g podded broad beans, double-podded
  • 2 baby gem lettuces, quartered lengthwise
  • 200ml dry white wine
  • 300ml lamb or chicken stock
  • 1 tbsp Highbank Orchard syrup or aged balsamic
  • Maldon sea salt, black pepper

Method

  1. Take the lamb out of the fridge 45 minutes before cooking. Pat dry and season heavily.
  2. Heat oven to 200C. Heat oil in a heavy ovenproof pan and sear lamb on all sides until deep brown, 8 minutes total.
  3. Add 30g butter, garlic, rosemary, and thyme. Tilt the pan and baste lamb for 2 minutes.
  4. Roast in the oven 18 to 22 minutes for medium-rare (probe to 54C internal). Rest 12 minutes on a warm plate, loosely tented.
  5. Boil Jersey Royals in salted water 12 minutes until tender. Drain.
  6. In the same pan (no need to clean), soften the wild garlic 30 seconds in the lamb fat. Add peas, broad beans, and baby gems, toss 90 seconds. Lift out.
  7. Pour wine into the pan, scrape up the fond, reduce by half. Add stock, reduce by half again. Stir in remaining butter and Highbank syrup to a glossy sauce.
  8. Carve lamb against the grain into thick slices. Plate with vegetables and Jersey Royals, spoon sauce over and finish with Maldon.

Tip from the editors. Wild garlic season is short (March to early May); if it has finished, replace with 1 small bunch of chopped flat-leaf parsley and an extra raw garlic clove softened in the butter at the start.

Where to eat mount juliet estate lamb

Mount Juliet Estate Lamb in Kilkenny

Lady Helen at Mount Juliet 1 ★ ★ 4.8

IrishChef John Kelly€€€€€105-130thomastownTue-Sat 18:30-21:30, closed Sun-MonBook 3-6 weeks ahead

Lady Helen at Mount Juliet Estate has held one Michelin star since 2013, chef John Kelly serving modern Irish tasting menus 18km south of Kilkenny.

Order: Seasonal tasting menu built entirely on Irish produce from the estate and local suppliers.

Tip: Staying on the estate makes the dinner experience complete; room rates include access to the grounds and morning walks by the river.

Mount Juliet Estate, Thomastown, Co. Kilkenny, R95 E096 Book →

Campagne ★ 4.8

Wine bar€€€medieval-mileWed-Sat dinner, Fri-Sat lunch

Campagne's wine list matches its Michelin kitchen, a curated French and European selection chosen by sommelier Brid Hannon for each tasting-menu course.

Signature pour: Sommelier-selected pairing with the tasting menu

Wine focus: Classic French and European fine wine

Food: Full Michelin-starred tasting menu

Gashouse Lane, Kilkenny

Rive Gauche ★ 4.1

Cocktail barFrench-inspired wine bar and restaurant€€€medieval-mileMon-Fri 17:00 onwards, Sat-Sun 12:00 onwards

Rive Gauche on The Parade is Kilkenny's closest dedicated wine bar, a handsome room of exposed brick with seasonal Irish plates and a natural wine list.

Signature drink: Natural wine by the glass

Food: Seasonal Irish sharing plates

2 The Parade, Kilkenny

Stathams by Pembroke ★ 3.9

Irish€€€€€45-65medieval-mileLast Sun of month 18:00-22:00 (Jan-Sep, Nov)Book 1-2 weeks ahead

Stathams Supper Club at the Pembroke Hotel serves built modern Irish sharing plates and hosts a heated outdoor courtyard in the heart of Kilkenny.

Order: Seasonal sharing plates on local Co. Kilkenny produce; the wine list favours Irish and European.

Tip: The heated outdoor courtyard is one of the better al fresco dining options in the city on a clear evening.

Patrick Street, Kilkenny

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