Sorry for the blunt headline. But, I need your attention. If you are lucky enough to be able to get your hands on a delicious rack of genuine Irish spring lamb, don’t go messing around with it. Cook it simply and serve it with other nice simple fare. Don’t go overboard, spicing, adding heat or generally fecking around with it. The flavour is delicious, delicate and doesn’t need much else.
Spring has well and truly sprung in these parts. The daffodils have shown their smiling yellow faces to the world and retreated into their subterranean bulbs to see out the next three seasons. The weeds have bloomed again in every flowerbed and paving crack they can find and the horrendously expensive spring lamb has reared its bleating head (metaphorically, if not physically) in the better butcher shops around Dublin. So I knew I was going to have to do something with a leg thereof.
When I was a very young lad, we holidayed on Valentia Island, just off the Kerry coast. I still have memories of seeing a sow and her numerous porky offspring resting in the kitchen of a farmhouse. At the time, I didn’t think much about it. On reflection, they were much simpler times and we kids were happy sleeping three to a bed in our holiday home. There was no internet, no television, one channel on the radio and only a small river to amuse us children.