Food At Faithlegg - Roast Loin of Comeragh Mountain Lamb with Wild Garlic Emulsion
Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. For April's instalment, Jenny talked us through a mouth-watering, Roast loin of Comeragh mountain lamb with wild garlic emulsion.
We will start by trimming the lamb, I use the saddle of lamb I keep the outer side with an even amount of fat so it will cook evenly. Rub salt and pepper with some chopped rosemary into the flesh and fat ready for the pan. You could try this with a leg of lamb if you don’t have a loin, the emulsion is delicate so can be used for new-season lamb as well as mountain lamb.
Wild garlic emulsion,
- 150g wild garlic
- 300ml sunflower oil
- 50ml cider vinegar
- 3 med egg yolks
- Salt and pepper to taste
Method:
- Start by making wild garlic oil, in boiling water blanch the wild garlic and then plunge into iced water to refresh.
- Squeeze dry and add the dill into a blender with the sunflower oil, blitzing into a smooth green liquid.
- Strain overnight through a muslin bag or a tea towel with a jug below to collect the filtered oil. This will be vibrate green in colour.
- In a mixing bowl whisk the cider vinegar and egg yolks until light and fluffy, gently whisk in the garlic oil this will take about 10-15mins slowly does it,
- When combined it will last for three days if stored in a fridge.
Jenny’s tip if it cracks add in a drop of boiling water to bring it back.
Wild garlic powder
dehydrate the wild garlic in a dehydrator for 3 hours and blend into a dust this is when I blitz in small amount of salt.
For the lamb
In a hot pan place the lamb loin down the fat side first and seal and sides of the lamb.
Cook in a preheated oven for 15mins,
Allow to rest and dot the emulsion around the lamb and use the lovely white garlic flowers as a garnish,
Enjoy!
Jenny Flynn
