Roast Leg of Spring Lamb with Salt and Pepper and Mint Relish

From: How to Cook Well, with Rory O'Connell

A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early or new season lamb so I wait until at bit later in the season before introducing those.

Grilled T-Bone Steak with Salsa Verde and Horseradish Cream

From: How to Cook Well, with Rory O'Connell

When it comes to steak, the T-bone satisfies most people. You get some sirloin, fillet and crisp fatty bits as well, and all cooked on the bone for extra flavour. One T-bone is enough for two people, and if you ask your butcher to cut the T-bone twice as thick as normal, you have a handsome piece of meat which will be sufficient to feed four people. This is a most convenient way to grill beef for several people as you have one piece of meat, rather than four individual steaks. The two sauces suggested here are classic and expected, but what might seem unusual is that they are served together. They combine beautifully to give a freshness and vibrancy of taste that works brilliantly with the rich beef. Both sauces are an essential part of your repertoire, and you will use them with lots of other dishes.

Kilmore Quay Mussels with Bacon and White Wine

From: Today

Serve with some crusty bread.

Lamb and Black Pudding Burgers

From: Today

Serve with warm crusty bread buns, lettuce, tomato and a side of relish.

Seared Lamb Loin with Black Olive Couscous and Yoghurt Sauce

A delicious and different way to prepare lamb loins from Neven Maguire.

Grilled Pork Burger with Fennel and Pistachios

From: How to Cook Well, with Rory O'Connell

These burgers are sweet and delicious. Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential for a good burger. If the meat you are using is too lean the burgers will be dry, hard and lacking in flavour. The other crucial point to remember for any kind of minced meat dish is that the mince needs to be really fresh, so minced on the same day you are going to cook and eat them. Minced meat deteriorates faster than any other prepared meat, hence freshness is paramount. Aromatic roast fennel seeds work beautifully here as they do with almost any cut of pork and the pistachio nuts add their own magical flavour and texture. I serve these with various different dishes. A plain mashed potato is good as is the courgette and marjoram mash. They also sit happily with a tomato stew or sauce. A Bramley apple sauce or the version with plums is also good. Cook the burgers fully: this is not the time for a rare burger.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register