This recipe comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012). Wild Garlic has been used in Ireland as a condiment or as part of a relish since earliest times. There are two types: wild garlic (Allium ursinum), which grows in shady places and along the banks of streams and in undisturbed mossy woodland, and snowbells (Allium triquestrum), which resemble white bluebells and usually grow along the sides of country lanes. Wild garlic is also delicious mixed with mashed potatoes or added to cooked greens or salads.
- 1 leg of young lamb (approx. 3–4 lbs.)
- Oil, butter, or lamb fat
- Salt and freshly ground pepper, to taste
- 3-6 wild garlic plants, picked preferably just before they flower
- 1 lb. scallions, peeled
- 3-4 small potatoes (approx. 1 lb.), peeled