Lamb in dulse stout with honey and neeps

Stout  with dulse (dried seaweed) is used in this lamb dish which is accompanied by neeps (Ulster-Scots for turnip or swede).


Recipes

Lamb in Dulse Ale

Metric American

2 lamb leg steaks on the bone
2 tablespoons oil
Salt
25g butter
Handful parsley finely chopped
200g cooked turnip
2 chopped scallions
50ml stout
200mls dulse stout or pale ale

2 lamb leg steaks on the bone
2 tablespoons oil
Salt
1oz butter
Handful parsley finely chopped
8ozs cooked turnip
2 chopped scallions
2fl oz stout
7fl oz dulse stout or pale ale

Method

  1. Heat 1 tbsp oil in a pan.
  2. Add the lamb and season with salt.
  3. Seal off on both sides. Add a knob of butter.
  4. Cook to medium rare. Allow to rest.
  5. In separate pan heat 1 tbsp oil.
  6. Add turnip, scallions and knob of butter. Cook together for a few minutes.
  7. Bring meat in pan back to heat and add 2 -3 tbsps of glaze.
  8. Allow to coat the meat. Slice the lamb off the bone.
  9. Pile turnips into middle of serving dish and top with meat.
  10. Deglaze the pan with stout and knob of butter. Pour over lamb. Sprinkle with parsley.

Honey and Stout Glaze

Metric American

2 tablespoons honey

2 tablespoons honey

Method

1. Cook honey and stout together until syrupy.

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