AM Live Cookery: Irish Griddle Bread & Kerry Lamb Chops

Fri, 15 November 2019

Last weekend the lovely Lizzy from Listowel's Lizzy's Little Kitchen cooked up a storm in her Flogas Ireland kitchen at AM: Live in Ballygarry House Hotel.

 

Check out her amazing recipes here:

 

Irish Griddle Bread by Lizzy Lyons, Lizzy’s Little Kitchen, Listowel, Co Kerry

 

225g plain white flour

1/2 teaspoon salt

1/2 teaspoon fennel/ carraway seeds 

1/2 teaspoon bread soda

175ml buttermilk

 

• Preheat a heavy non-stick griddle pan.
• Sieve the flour, salt, seeds and bread soda into a bowl and make a well in the centre.
• Pour the buttermilk into the well in the centre and bring everything together until you a achieve a soft, but not too wet or sticky, dough.
• Season the pan with flour.
• Bring the dough together with a gentle knead and roll out into a round shape to fit the pan. 
• Check the pan is on a medium heat and place the dough on top.
• Cook for approximately 15 minutes on one side before turning and cooking the other side for a further 15 mins or until nicely browned.

Kerry Lamb Chops with baby potatoes, red onion, garlic, rosemary and lemon

 

2 sprigs of rosemary

2 cloves of garlic, crushed

Zest of one lemon

4 Kerry lamb chops

250g baby potatoes

Rapeseed oil

1 red onion sliced

2 tablespoons fresh parsley chopped

• Chop the rosemary and mix with one of the garlic cloves and the lemon zest.
• Use to coat the lamb chops and set aside.
• Steam the baby potatoes for approximately 20 minutes. When cooked, allow to cool before cutting into quarters.
• Heat a frying pan and drizzle it with a little rapeseed oil
• Place the quartered baby potatoes in the pan and brown on all sides. Remove from the pan and set aside. 
• Fry off the red onion with the remaining crushed clove of garlic for approximately 4-5 minutes or until soft. Remove from the pan and set aside.
• Place the coated lamb chops in the pan, ensuring the pan is hot, and sear on both sides for approximately 3 minutes.
• Return the red onion which has been fried with the garlic and the potatoes to the pan and reheat with the chops.
• Serve on a large plate and sprinkle with a little fresh parsley.