We have the most amazing lamb, from the bogs and mountains of Connemara to the lush pastures of Roscommon
It’s now coming to the point where I have been living in Ireland almost the same amount of time as I lived in New Zealand. It is a strange feeling, sitting there, back in New Zealand, visiting the folks, when you realise you are missing the butter, the “craic” and your pals at home.
When I say home, now I most definitely mean Galway. I can’t actually think of another place I’d prefer to live. Over the years, I have become a staunch Galwegian. Connacht is my team and I know more rugby players here than I do from the All Blacks.
There are a few questions that are put to me regularly. The most common is “what part of Australia are you from?” The second most popular is “which is better, Irish or New Zealand lamb?” Lads, the answer is Irish, of course!
They are very different from each other, but in my opinion, we have the most amazing lamb here, from the bogs and mountains of Connemara to Achill and the lush pastures of Roscommon.
I’ve pretty much visited and sampled them all. Testing the recipe on these pages, we roasted the finest leg of lamb from Maam Cross. The grand stretch appearing in the evenings means the emails from our farm suppliers have started to come in regularly. It is ever changing from week to week. Seeing peas, radishes and the other early fruit and vegetables on an order list again really gets my imagination going.
After a long winter of hearty roots, it is like finding your best lipstick in an old handbag, buried in the back of a press.
The change of the seasons also means that the soft annual herbs are plentiful again. Mint sauce is one of my all time favourites. Sometimes I deliberately don’t list it on our menu, just so people will ask, “was that mint sauce with the lamb chops?” I just smile knowingly and say yes … yes, my friend, that was mint sauce.
Serves 6- 8