Lamb Hock and Nettle Champ
In this video, Paula serves lamb accompanied by nettle champ. Champ is a traditional Ulster potato dish, usually made by combining potatoes with scallions (spring onions). Instead of scallions, the champ in this recipe uses nettles (stinging nettles). Nettles are high in iron and used in many dishes in Ulster, including soup. They can be used like cabbage or spinach.
1 tablespoon rapeseed oil
1 tablespoon canola
- Pre-heat oven to 170° C/340° F (fan oven 150° C/300° F) gas mark 3.
- Sprinkle the lamb with salt. Heat the oil in a large casserole dish and brown the lamb all over to seal.
- Add the onions and celery and cook until softened.
- Pour the ale and honey into the casserole and stir all together.
- Cover and cook in the oven for 2½ to 3 hours until the lamb is tender.
Serve the lamb hock on a bed of nettle champ drizzled with the lamb cooking juices.
1 kg hot mashed potatoes
2.2 lb hot mashed potatoes
- Heat the milk and half the butter gently in a saucepan, add the scallions and allow to infuse.
- Add the finely chopped nettles and kale and warm through.
- Beat the milk mix into the hot mashed potatoes.
- Add the rest of the butter and season well.