RTÉ Food
Occasion: Easter
Rack of Lamb with Herb Crust, Red Wine Sauce and Potato Gratin
From: Neven Maguire: Home Chef
They say you can taste the flavours of the countryside where a lamb is reared and certainly this is true of the wonderful lamb we get here in Cavan, close to the Sligo border where the flavour of wild garlic sometimes permeates the meat. Irish lamb is best between March and September.
Saddle of Lamb with Herb Crust, Dauphinoise Potatoes and Parsnip Purée
From: The Restaurant
A delicious lamb dish, ideal for a dinner party!
Easy Leg Of Lamb Roast
Lamb is the traditional dish to enjoy on Easter Sunday, why not use these simple tips to make your roast this weekend.
Rack of Lamb, Potatoes Boulangere and Courgettes Provencal
From: MasterChef Ireland
A lovely French method of making the vegetables.
Herb Crusted Rack of Lamb with Celeriac Mash
From: MasterChef Ireland
A hearty lamb meal with Sautéed Mushrooms and Pan Juices
Serves: 1
Herb crusted rack of lamb with seasonal vegetables
From: MasterChef Ireland
Served with fondant potatoes and a Madeira jus
Serves: 1
Lamb fillet with fennel salad and potato fondant
From: MasterChef Ireland
Served with a white balsamic vinegar glaze
Serves: 4
The Kingdom of Lamb, Dauphinoise Potatoes, Garlic Spinach and Fresh Mint Sauce
From: The Restaurant
Let the kitchen be your kingdom!, says Tom McGurk!
Roast Chump of Curragh Lamb with Kale and Greens
From: Four Live
Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live
Navarin of Spring lamb
From: Corrigan Knows Food
A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.
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