Lamb steaks are a super alternative to lamb chops;  they are meatier and they really benefit from marinating. Rosemary and garlic are well known as a perfect match for tender lamb – the extra ingredients in the marinade here add a special twist to a classic combination.

Lamb Steaks with Rosemary – Printer Friendly Download

Ingredients

• 4 lamb steaks
• 125ml dry white wine
• 2 cloves garlic, crushed
• ¼ cup coarsely chopped rosemary
• ¼ cup coarsely chopped parsley
• 2 tbsps soy sauce
• 1 tbsp brown sugar

Serves 4

To Cook

Mix wine, garlic, mint, parsley, soy sauce and brown sugar in a large bowl. Toss the lamb steaks in the mixture.

Cover and refrigerate for 3 hours or, preferably, overnight.

Place the steaks under a hot grill or on a barbecue until browned, and cook as desired. Allow to relax in a warm place for five minutes before serving.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

Black pudding is a great ingredient and far too good to eat only with a fry-up! You may not have thought of it as a salad ingredient, but this tasty and satisfying salad will change your mind about that. This recipe will serve 6 as a starter.

Warm Black Pudding and Bacon Salad – Printer Friendly Download

Ingredients

• splash of olive oil for frying
• 6 potatoes, cooked and diced
• 75g back rashers
• 100g black pudding, diced
• 120g mixed salad leaves

For the dressing:

• 2 tbsps olive oil
• 1 tbsp grainy mustard
• 1 tbsp white wine vinegar

To Cook

Heat olive oil in a large frying pan. Add the potatoes, bacon and black pudding and sauté for 5 minutes.

Meanwhile, place the salad in a large bowl and prepare the dressing. In a small bowl whisk together the olive oil, mustard and white wine vinegar.

When the potatoes, bacon and black pudding have cooked through, add them to the bowl of salad. Add the salad dressing and toss gently.

Serve immediately.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

If you’re looking for something a bit more exciting than burgers for your barbecue, don’t overlook lamb. Irish lamb is at it’s best during our (all too short) barbecue season, and lamb cutlets are delicious cooked this way. Some suggestions for suitable accompaniments are included here – if you try your own please let us know what worked!

BBQ Lamb Cutlets – Printer Friendly Download

Ingredients

• 8 lamb cutlets, well trimmed
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and black pepper

Serves 4

To cook

Mix the vinegar and oil together in bowl. Dip the cutlets into the mixture, season with salt and pepper. Cook on a pre-heated barbecue or grill for three minutes on each side.

Serving Suggestions:

• Serve with a spoonful of your favourite salsa or relish or try mixing together some chopped cherry tomatoes, cucumber and fresh coriander, a squeeze of lime juice, olive oil and seasoning.
• Also try steamed potatoes served with a sprinkling of fresh thyme leaves and a little rock salt

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

If you are entertaining and looking to serve something more than just a plain steak, this may be just the recipe you are looking for. It’s a perfect dinner party dish – whiskey flavoured fillet steaks served on top of soft creamy potato cakes and topped with a wonderful garlic and herb butter.

Fillet of Beef with Potato Cake and Herby Butter – Printer Friendly Download

Ingredients:

• 4 fillet steaks
• Salt and black pepper
• Olive oil
• 125 ml (½ pt) home-made beef stock
• Dash of whiskey
• Knob of butter

Serves 4

Potato Cake:

• ½ kg (1 lb) potatoes, peeled and chopped
• 2-3 tablespoon mixture of milk and cream (½ & ½ )
• Knob of butter
• 2 tablespoon scallions (spring onions), chopped
• Salt and black pepper

Herby Butter

• 50g (2 oz) softened butter, mixed with chopped scallions, chives, parsley, crushed garlic and lemon juice

To Cook

Potato Cakes: Place the potatoes in a large pot. Cover with water. Season, bring to the boil, then simmer until potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Divide the mixture into four and shape into four potato cakes. Dust each one with a little flour and fry in hot butter until golden brown on each side – keep warm.

Season the steaks with salt, black pepper and olive oil. Heat the pan and cook the steaks to your liking. Remove from the pan and keep warm.

To make the sauce, add some beef stock, dash of whiskey and a knob of butter to the pan juices and season to taste.

To Serve

Place the warm potato cake on the plate with the steak on top. Spoon on herby butter and drizzle the sauce around the plate.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers