One of the nicest weekend bolt holes during the last few years has been Ballycormac House, in Co Tipperary, run by Herb and Chris Quigley. Ballycormac was not merely a delightful chill-out spot, however. It also offered some of the most dynamic and creative cooking to be found in any of the country houses, thanks to the obsessive and inquisitive natures of the Quigleys, a passionate pair of cooks.
We featured several of their recipes on these pages, especially for the breads which Herb taught in classes at the house, and it is fitting to mark the end of the Quigleys' tenure in Ireland with a recipe, which they have sent to all their friends and associates as a final thank-you. Family reasons have necessitated their return to the US and Ballycormac now has new owners, but here is one of the most delicious ways in which to remember them. Chris and Herb serve this with a bulgar pilaf and peas, but it is equally fine with a buttery mash and some creamy kohlrabi.
Herb's Mint Stuffed Loin of Lamb
1 1/2 lbs minced lamb from the shank
1 egg yolk
2 tablespoons fresh bread crumbs
1/2 cup tightly packed-fresh mint leaves, chopped fine
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Loin of lamb, boned flat (your butcher should be happy to do this)
In a large bowl combine the minced lamb, egg yolk, bread crumbs, mint, salt and pepper. Mix with the hands until sausage is well combined. Lay out the loin of lamb flat and remove the skin and any excess fat; arrange on a board with the fat side down. Spread the mint sausage in a line down the middle of the inside of the lamb. Roll up lengthways to form a Swiss-roll shape and tie securely with string at regular intervals. Weigh the finished roast. Cut off enough for your needs, about 1/2lb per person (freeze the rest for future use). Place on a rack above a roasting pan.
Preheat the oven to 180C, 350 F, gas mark 4. Roast the lamb for 20 minutes to each pound plus an additional 20 minutes for medium lamb. Use a meat thermometer inserted in the middle of the chop (not the sausage) to check the roast. The roast can be held for up to 30 minutes in a warming oven.
Remove the string from the roast and thickly slice the lamb. Serve garnished with fresh mint sprigs.
J. McK.