For the lamb
– 1x Boned leg of lamb open nor rolled (optional to salt the lamb)
– 1.5kg Rock salt Salt mix
– 10 pods popped Black cardamom
-1 tbsp Pink peppercorns
– 1 tbsp start anise
– Handful rosemary
– 2 lemon zest
– 2 orange zest
– 2 bulbs smoked garlic
– 2 tbsp vegetable oil
– 1 cup finely chopped onion
– 2 sweet potato, diced chunky
– 1 tbsp minced ginger
– garlic cloves, minced
– 1 cup red lentils no need to soak these just rinse under water till runs clear
– 2 tsp ground coriander
– 2 tsp ground cumin
– 2 tsp turmeric
– 1 tsp ground ginger
– 1 cup canned chopped tomatoes
– Salt, to taste
– 3 tsp chopped coriander
For the lamb
1. Score the skin of the lamb. Put the lamb in a contained
2. Roast the spices and rosemary for a few mins until you can smell the aroma, blitz up
3. Mix salt spices zest and garlic together and rub into lamb
4. Leave for 24/48 hours and rinse the salt off in cold water
5. Seal on a hot stove till caramelised
6. Put in a preheated oven at 140 degrees for approx 110mins. Cook low and slow take out at 58 degrees cover and leave to rest for a good 15 minutes.
For the dahl
1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
2. Add lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water bit of stock if you have it or even 1 cube veg boullion. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
3. Season to taste with salt, and continue to simmer until mixture has thickened, about 5 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
1. Spoon Dhal mix into a bowl.
2. Slice lamb over cut against the grain of the meat.
3. Garnish with sliced fresh chilli pumpkin seeds, sunflower seeds and chilli flakes, chopped mint, and tarragon.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.