Achill Lamb served on Dunbrody vegetables

Kevin Dundon


  • 2 tbsp. rapeseed oil 
  • 1 onion, sliced
  • 1-2 carrot, chopped
  • 1 parsnip chopped
  • 1 small beetroot, cut into pieces
  • 1 small cabbage head, halved
  • 100ml water or vegetable stock
  • 75g (50g+25g) butter
  • 8 Achill Mountain Lamb chops 
  • Salt and pepper


In a large sauté pan, over high heat, drizzle the oil and add the onion. Cook for 2 minutes then add the parsnip, carrots, and add some water. 

pour in the white wine, water and 50g butter. Bring to simmer. 

Add the beetroot and cabbage, Season with salt and pepper. Place a lid and simmer for 5 minutes 

In the meantime, heat a second pan or griddle pan, over medium heat. Drizzle 1 tbsp. olive oil and add the lamb cutlets. Season with salt and pepper and cook 3-4 minutes on one side, then turn to continue cooking a further 2-3 minutes until cooked to your liking.  Turn the heat off and add the rest of the butter. Baste the butter over the lamb chops to coat them with the foaming butter. 

Serve the vegetables with some of the buttery cooking juices and add the lamb chops. 

Enjoy while hot.