Clodagh McKenna served up tasty Rosemary summer lamb chops with garden pea potato dumplings on Sunday Brunch.

The ingredients for the lamb chops are: 2 tsp of fresh rosemary, finely chopped, 1 tbsp of rapeseed oil, Juice of ½ lemon, 1 clove of garlic, crushed, Sea salt and freshly ground black pepper and 4 lamb chops (approx 100g each).

For the garden pea potato dumplings: 1kg russet potatoes, 120g plain flour, 200g peas (fresh or frozen), 2 tsp of crème fraîche and 2 tsp of fresh mint.

For the pea shoot salad: 50g pea shoots, 6 radishes (a mix of purple, yellow and red, if possible), thinly sliced, 50g cratloe cheese, (an Irish hard sheeps cheese, but you can use one local to you), 1 tsp of rapeseed oil and Juice of ½ lemon.