Inside the current issue of Irish Country Magazine, we share the story of Achill Mountain Lamb. Here’s a recipe to whet your appetite
We’re always on the hunt for easy alternative BBQ dishes, and this is one we can see ourselves turning to again and again. Achill Mountain Lamb is a pretty special ingredient, as readers will discover in the September | October issue of Irish Country Magazine. Ciara Leahy paints a colourful portrait of a family business that not only produces excellent quality produce, but that exemplifies the value of traditional skills and a slow food ethos.
Inside the issue, you can read the Calvey’s story, and find a recipe for braised Achill Mountain Lamb shoulder croquettes. Here in this recipe, developed by Barry Ralph at House of Plates in Castlebar, Co Mayo, discover a novel way to enjoy the evocative flavours of lamb, new potatoes and mint.
BBQ Achill Mountain Lamb Rump, new potatoes with lemon and mint, young nettle chimichurri.
This is the perfect BBQ dish as it takes no time to prepare and cooks quickly. First off get everything ready before lighting the BBQ.
For the lamb marinade:
4 Achill Mountain Lamb rumps (170g each)
100ml olive oil
50ml Worchester sauce
3 garlic cloves, crushed
2 sprigs rosemary
For the lemon and mint new season potatoes:
15 – 20 baby new potatoes
2 tbsp mint, chopped
2 lemons, zested and juiced
Dash of olive oil
Achill Island sea salt
For the chimichurri:
4 garlic cloves,
1 onion, diced
1 red chilli, de-seeded and chopped
60ml olive oil
40ml red wine vinegar
1 lime, zested and juiced
2 tbsp coriander, chopped
2 tbsp parsley, chopped
4 tbsp young nettles, blanched, refreshed and chopped
Achill Island sea salt
- First prepare your marinade by combining all the ingredient and rubbing all over the lamb rumps. Marinate for a few hours or overnight if possible.
- Pre-boil the potatoes and leave to cool. Slice the potatoes and mix with the mint, lemon, olive oil and salt. Store in the fridge until needed.
- Prepare the chimichurri by mixing all the ingredients in a bowl. Store in the fridge until needed.
- When ready to serve, place the barbecue to hot. Remove the lamb from the marinade and clean them off. Place the rumps on the hottest part of the barbecue to get a good sear all over. Close the lid and leave to cook for 5-6 minutes. When cooked remove from the heat and leave to rest.
- To serve, plate up the potatoes, place the sliced lamb rump on top and drizzle the chimichurri.