Hay-smoked lamb, garlic boxty and whiskey sauce

By Ian Orr From Saturday Kitchen Ingredients For the hay-smoked lamb 500g/1lb 2oz lamb rump joint 100ml/3½fl oz buttermilk 2 garlic cloves, lightly crushed 1 rosemary sprig, roughly chopped 1 thyme sprig, roughly chopped 2 tbsp olive oil culinary hay, for smoking 400g/14oz purple sprouting broccoli, to serve …