Braised Mount Errigal lamb in poitin and buttermilk bread

Tags: Irish, main dish
This succulent lamb dish is a variation of the classic meat encased in pastry but with a distinctly Irish twist. It is braised with lamb stock and a good dash of Poitin. The cooled joint is encased in buttermilk dough and cooked a second time, producing a delicious golden brown crust.
. 16 steps
onion, carrot, celery slice, blanche Lay vegetables in casserole, put lamb on top, add stock and whiskey to come 2/3 of the way up the meat. Cover, cook in moderately slow oven 2 hours or until tender. Stand liquor 10 minutes, skim off fat, strain, boil to reduce by half, season Heat gently before serving, serve separately
250ml lamb stock
1/2 miniature bottle whiskey
1 shoulder of spring lamb   bone, trim, tie neatly with cotton string Set lamb aside to cool Wrap lamb in bacon Roll dough out thin enough, wrap meat. Brush with eggwash, sprinkle with seeds. Bake 15 minutes in hot oven, then reduce to moderately slow for 40 minutes until bread is cooked and lamb is heated through.
2 tablespoons oil   Heat oil in heavy casserole, seal lamb, remove from casserole
10 thin rashers rindless streaky bacon
buttermilk dough
225g strong white flour   sift Mix well, knead to a smooth elastic dough. Add more flour or liquid if necessary.
1/2 teaspoon salt   mix thoroughly
3.5g dried yeast
50ml water boiling Blend to a tepid mixture
1 tablespoon oil
100ml buttermilk
egg beat lightly
poppy seeds
sesame seeds
Cut into thick slices, serve on a bed of crunchy vegetables cooked lightly and glazed with a little butter.