It’s nearly BBQ season so here is a great recipe to try. I cooked this at Nosh, Hamilton’s Spring Market Day on Saturday and it was a huge hit.
Slice the halloumi and drizzle with olive oil and allow to marinade along with chopped herbs.
Season your lamb steaks and then grill on the BBQ or in a hot pan.
Heat a little oil in a pan and gently fry the onion, garlic and spices. When the onion has softened add the lamb mince and continue to cook. When the lamb has browned add the tomato paste and 1 cup of water.
I always add in more shanks than we need as the left over sauce and lamb make a great easy ragu sauce for over pasta!
The first time I had Irish Stew I thought the chef didn’t know what he was doing. I was used to my Mum’s stews which were thick and dark. Thankfully I was polite and didn’t comment until I had tried it and quickly discovered it was in fact delicious!