Herb crusted rack of lamb with seasonal vegetables

From: MasterChef Ireland

Served with fondant potatoes and a Madeira jus

Lamb fillet with fennel salad and potato fondant

From: MasterChef Ireland

Served with a white balsamic vinegar glaze

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.

One pot spring lamb casserole

It’s best to ladle this colourful casserole into deep plates or bowl, to make the most of the delicious sauce. Sugar snap peas would go well on the side for no extra ProPoints values. 6 ProPoints values per serving, 37 ProPoints values per recipe.

Rack & Sweetbreads of Spring Lamb

From: MasterChef Ireland

Served with a Port & Blueberry reduction served with Fondant Potato and a Basket of Summer Vegetables

Reed-cooked Rack of Irish Spring Lamb

From: The Afternoon Show

A unique method of preparing an Irish staple, alongside roasted baby vegetables

Siúcra’s Easter bunnies

Have fun in the kitchen this Easter with Siucra’s delicious Easter bunnies. The perfect springtime treat, these cute bunnies will delight all members of the family, young and old.

Spiced Citrus Cake

This is a wonderfully light, fluffy cake due to the airy whisked egg whites folded in. Subtly scented with spices and lightly fragranced with citrus, this cake is perfect with a cup of tea. Or serve as a dessert with Greek yoghurt and fresh fruit if you want a lighter finish to a meal. I've used vanilla bean paste here which is one of my Pantry Pals (I love the aroma and natural sweetness of real vanilla seeds). The solid ingredients in this cake are measured in millilitres, so use your measuring jug instead of weighing scales.


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