This roast lamb recipe is perfect for an Easter Sunday feast

We're drooling at the thought of it..

Kayte caught up with Ciara Daly of www.irisheats.ie on iWeekend on Saturday. Ciara had been busy in the kitchen cooking up a sumptuous roast lamb, perfect for an Easter feast.

You can listen back  here:

Feast your eyes on this

 

View this post on Instagram

 

After having my first real wobble about self-isloation on Thursday, I've spent the weekend getting over it by doing what I love - cooking up a storm in the kitchen. Big thanks to the @gastrogays for this evening's dinner inspiration who set the theme of their #covcookclub as Flavours of Spring. Such a great idea! I pulled a little inspo from a few different cookbooks of mine, and added a little bit of a twist of own to them for good measure. The result was an eight-hour slow cooked lamb shoulder, marinated overnight in blitzed onions, garlic and herbs, served up on a bed of Israeli cous cous with spuds roasted in lamb drippings, rocket salad dressed in olive oil & lemon and finally a dollop or two of the beautifully, tangy St. Tola's goats cheese or @ballymaloefoods mint sauce for that extra je ne sais quoi. My goodness, it was tasty! Thank God there's some leftovers for tomorrow's lunch (for now at least)! ? Even though its 8.30, I'm now back out in office to finish off a little bit of work in time for tomorrow morning. If you fancy a danced about that, head over to @milkbottlemarketing.ie to find out more about what I am up to on that front! Otherwise let me know in the comments below which part of the recipe you want to get your hands on first. Don't all raise your hands at once for the salad now folks. ?? #IrishEats #ThisIsIrishFood

A post shared by Ciara Daly (@irisheats.ie) on Apr 5, 2020 at 12:29pm PDT

  Source: Instagram (@irisheats.ie) 

Here's the recipe that Ciara followed for her roast lamb.

ROAST LEG OF LAMB - SERVES 8

● 2kg lamb leg
● 1.5kg potatoes
● 1 lemon (sliced)
● 1 bulb of garlic
● Bunch of rosemary
● Rapeseed oil
● Irish Sea Salt
● ½ tsp freshly ground pepper
● Fresh green salad leaves

How to:

1. Remove the lamb from the fridge up to 1 hour before you want to cook it to allow it come
to room temperature.

2. When you are ready to start cooking, preheat the oven to 200ºC.

3. Prepare the lamb by massaging it with the rapeseed oil, and seasoning generously with
salt and pepper.

4. Place the lemon slices on the base of the tray, and lay the lamb on top (this will help to
keep the meat nice and moist). Break up your bulb of garlic and add this to the roasting
tray along with the rosemary before adding to the hot oven.

5. While the lamb is cooking, get working on your potatoes. Once you’ve washed and
peeled them, add to a pan of boiling salted water along with a teaspoon of baking soda.
(The baking soda is optional but will help to scuff them up so that when you roast them,
they will be suuuuuper crispy and beautiful.)

6. Cook for 10 minutes before you drain them, and allow to steam for a couple of minutes.

7. Remove your lamb from the oven, and drain some of the fat from the tray before putting
it straight back in. Toss the potatoes in the lamb fat, season with salt and pepper. Add to
the oven on a separate roasting tray or if there is room, on the same tray as the lamb
and leave to cook. You should add the potatoes for the final 40 minutes of the lamb’s
total cooking time. Depending on how you prefer your meat, 1 hour and 15 minutes
should give you some juicy pink meat, or 1 hour 30 if you like it a little more well done.

8. When your lamb and potatoes are cooked it’s time to serve. For the weather that’s in it -
enjoy with a fresh green salad dressed with a good squeeze of lemon juice and a drizzle
of olive oil seasoned with salt and pepper.