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.