This St Patrick’s Day, banish the corned beef and go for lamb loin instead

To write of St Patrick's Day food traditions may seem odd, considering many of us don't associate the day with any particular food stuff. However, this is not to say it does not happen, particularly outside Ireland.

For many living in the US, for example, St Patrick’s Day evokes all sorts of memories, and food plays an important part in the creation of these emerald souvenirs.

It seems that any Irish food, from boxty to lamb stew and from colcannon to beef and stout or Dingle pies, is fair game to showcase your Irishness. Though St Patrick’s Day will be a more muted affair this year, it doesn’t mean we can’t celebrate it with each other through food and drink in our own homes.

How to make lamb loin with green herb stuffing

You’ll need to ask your butcher for two to three boneless lamb loins with the belly/breast attached (so they can be rolled and stuffed).

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Melt 50g of butter in a pan and sweat two chopped shallots with one garlic clove. When the shallots have softened, add 50g of breadcrumbs with two teaspoons of chopped rosemary and thyme. Mix this together and remove from the heat. I like to add a handful of chopped wild garlic to the stuffing, but if this is not available, you can use flat-leaf parsley. A few crushed hazelnuts are nice to add texture to the stuffing.

Lay the lamb skin-side down and put the stuffing over the belly. Roll the loin up and tie with some butcher’s twine. Oil the surface and season with salt and some chopped rosemary. Roast in the oven for 20 minutes or until the internal temperature is 58 degrees. Rest the meat for five minutes before carving. Serve with a nice fresh herb salad with tangy dressing of sheep’s yogurt and mint. This lamb will also work well for your Mother’s Day lunch.