A fiery, flavour-packed dish for the perfect St. Patrick’s Day feast

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Serves: 4

Ingredients

• 8 Irish lamb chops
• 2 tbsp olive oil
• Salt & black pepper
• 50ml Irish whiskey (Jameson or Redbreast)

For the Wild Garlic Butter:

• 100g butter, softened
• 1 tbsp finely chopped wild garlic (or regular garlic & parsley)
• 1 tsp lemon juice

Instructions

Step 1 – Prepare the Charlie Oven

Heat your Charlie Oven to 220°C (428°F) for high-heat grilling.

Step 2 – Season & Sear the Lamb

• Rub the lamb chops with olive oil, salt, and pepper.
• Grill them directly on the bars for 3–4 minutes per side.

Step 3 – Whiskey Flambé

• In the last minute of cooking, pour the whiskey over the lamb and ignite carefully with a long match.
• Let the flames burn off, leaving a rich, smoky whiskey aroma.

Step 4 – Rest & Serve

• Mix the wild garlic butter ingredients together.
• Rest the lamb for 5 minutes, then top with a generous dollop of garlic butter.
• Serve with grilled flatbreads and a crisp green salad.