Credit goes to American chef John A Halligan, Park Steakhouse, NJ for introducing me to smoking meat and realising the value in our traditions, the taste of hearth cooked meals would have taken on the flavour of the burning feul used and for us 'Turf' has that national identity.
Once you have a piece of turf the rest is simple enough.
Take your normal lamb roasting joint,score it and marinate it for 12hrs.
Marinade.
In a food processor blend 50 gms chopped onion, 125gm natural youghurt, 25gms of fresh mint,2 cloves of garlic,cracked. black peppercorns. Rub the lamb with this and leave to marinate for 12hrs. This marinade brings sweetness to the final flavour.
Cooking and Smoking the Lamb.
Rub the marinade off the lamb, seal and season the meat as you normally would in a hot pan and place in your roasting tin.
To smoke the lamb, take a piece of turf and get it burning- over a gas flame is good- to describe turf burning i can only say think cigar!
Once you've got the turf alight set it beside your sealed joint and cover loosely with tinfoil and leave
approx 5 to 8 mins for the smoke to flavour the meat, remove the turf.(place the turf in cold water for an hour to extinguish it for re-use at a later date)
To finish, roast the lamb as you normally would depending on cut and weight and your own personal prefence.Thicken the cooking juices with a little cornflour for your gravy.
Serve with 'champ' potatoes.If possible roast your vegetables along with the lamb, carrots, onion and garlic are good.
.
Once you have a piece of turf the rest is simple enough.
Take your normal lamb roasting joint,score it and marinate it for 12hrs.
Marinade.
In a food processor blend 50 gms chopped onion, 125gm natural youghurt, 25gms of fresh mint,2 cloves of garlic,cracked. black peppercorns. Rub the lamb with this and leave to marinate for 12hrs. This marinade brings sweetness to the final flavour.
Cooking and Smoking the Lamb.
Rub the marinade off the lamb, seal and season the meat as you normally would in a hot pan and place in your roasting tin.
To smoke the lamb, take a piece of turf and get it burning- over a gas flame is good- to describe turf burning i can only say think cigar!
Once you've got the turf alight set it beside your sealed joint and cover loosely with tinfoil and leave
approx 5 to 8 mins for the smoke to flavour the meat, remove the turf.(place the turf in cold water for an hour to extinguish it for re-use at a later date)
To finish, roast the lamb as you normally would depending on cut and weight and your own personal prefence.Thicken the cooking juices with a little cornflour for your gravy.
Serve with 'champ' potatoes.If possible roast your vegetables along with the lamb, carrots, onion and garlic are good.
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