Saturday, 9 April 2016

SMOKEY WILD GARLIC BUTTER - Lamb Leg Steaks & Wild Garlic Mash

So far I've made scones with the wild garlic leaves which I gathered from some woodland foraging but to ensure I get the most form my delicious tender bounty, I've made wild garlic butter which I know I shall be adding to everything I possibly can in the coming weeks.  

Flavoured butters are a fantastic way of using up left over herbs that are a bit past their best.  You can keep them in the freezer and just chop a bit off as required.  I've also added some smoked salt flakes to this for an extra smack of flavour.

This could not be simpler, chop a 250g block of unsalted butter, use salted if you are not adding the smoked salt. Drop the butter into a food processor and add 50g of Wild Garlic Leaves and a generous teaspoon of Smoked Salt Flakes.

Whizz everything together till the leaves are finely chopped and you have a soft vivid spread.  Divide it into two and form each into a log and wrap in parchment.

You are now ready to boost your cooking with a hit of wild garlic.  Now I realise that not everything on your plate has to be cooked in this enhanced butter but for the purposes of this blog, that's just what I've done and to be honest, there were no complaints.

I heated a thick slice of wild garlic butter in a large frying pan with 1 tbsp of oil to stop the butter burning.  Once the butter started to sizzle I added seasoned lamb leg steaks and cooked them for about 4 minutes on each side. Serve with a drizzle of the wild garlic butter.

We had the lamb with a feta & Onion salad and creamy mashed potato with yes, you guessed it, wild garlic butter and a handful of wild garlic leaves stirred through it.  What's not to like!

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