Fresh from the farmyard
This week, José Luis Simón from Overends, the restaurant and cafe at the Airfield estate in Dundrum in Dublin 14, has two dishes which have proved popular with visitors to the restored working farm.
We are lucky at Airfield to have access to great ingredients – I work with our farmer, Eamon Younge, and head food grower, Kitty Scully, to devise our seasonal menus.
Ingredients
720g rump of lamb
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