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Paula McIntyre's Grilled Lamb salad with Torched Corleggy Goat Cheese, Grilled Leeks Wild Garlic

A huge thank you to the amazing Paula McIntyre for this beautifully simple dish that really brings out the flavour and texture of the Corleggy Goats cheese. If you would like to watch Paula making the dish check out the video at the bottom of the post.

Seared Lamb

1 loin lamb, trimmed

1 teaspoon olive oil

Salt to season

Rub the oil on the lamb and place on a hot grill pan. Cook for about 3 minutes each side and rest.

Torched Corleggy

200g Corleggy goat cheese, rind removed and sliced

1 teaspoon soft butter

Place cheese on a metal tray and rub with the butter. Gratinate with a blow torch until golden. Cut into dice

Grilled Leeks

2 leeks

Salt/ vegetable stock

Few sprigs thyme and bay leaf

Oil for brushing

Cut the leeks in half ( use the green for something else)

Split the leeks through the root and wash well. Bring a pan of vegetable stock or well seasoning water to a simmer and add the thyme and bay. Gently poach the leeks until just cooked and dry on kitchen paper. Brush with oil and then place on a hot grill pan to mark.

Wild garlic dressing

6 wild garlic leaves, stalk removed

½ teaspoon Dijon mustard

2 tablespoons white balsamic vinegar

50ml olive oil

Salt and pepper to taste

Finely shred the wild garlic and mix with the other ingredients.

6 radicchio leaves

Arrange on a platter. Slice the rest lamb and place on to the leaves. Add the leeks and goat cheese. Spoon over the dressing.

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