Ceide Mountain Lamb - FIRE Steakhouse Restaurant & Bar
Indulge in flame-seared Ceide Mountain Lamb cutlets at FIRE Steakhouse, served with sweet potato and turnip gratin—perfect for a special dining experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.firesteakhouse.ie.
Ingredients
- 8 each Lamb Cutlets
- 50ml Olive Oil
- 4 each Kidneys
- 50g Clarified Butter
- 1 bunch of Fresh Rosemary
- Salt and Pepper
- 2 each Sweet Potatoes
- 2 each Large Baking Potatoes
- 1/2 each Turnip
- 200ml Cream
- 200ml Milk
- 1 each Crushed Garlic Clove
- 1 bunch of Thyme
- 200g Grated Parmesan
- 300g Frozen Petite Pois
- 1each Finely Diced Shallots
- 100ml Vegetable Stock
- 20g Chopped Mint
- Seasoning
- 100ml Good Balsamic Vinegar
- 200ml Good Lamb Stock (A gravy pouch is the perfect cheat for this!)
- 20g Butter
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