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

Metric	Imperial
2 lamb leg steaks on the bone 2 tablespoons oil Salt 25 g butter Handful parsley finely chopped 200 g cooked turnip 2 chopped scallions 50 ml stout 200 mls dulse stout or pale ale	2 lamb leg steaks on the bone 2 tablespoons oil Salt 1 oz butter Handful parsley finely chopped 8 ozs cooked turnip 2 chopped scallions 2fl oz stout 7fl oz dulse stout or pale ale

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

Metric	Imperial
2 tablespoons honey	2 tablespoons honey

1. Cook honey and stout together until syrupy.