RTÉ Food
Course: Family Dinners
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.
Serves: 6
Total Time: 60
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
Serves: 4
Reed-cooked Rack of Irish Spring Lamb
From: The Afternoon Show
A unique method of preparing an Irish staple, alongside roasted baby vegetables
Serves: 4
Total Time: 75
Beef Ragout with Porcini Mushrooms and Penne Pasta
An Italian inspired dish from Epicure using some of their great products
Serves: 4
Total Time: 25
Lamb Patties with Lebanese Spices
Epicure provide this delicious recipe for a middle eastern dish
Fillet of Pork, Crushed Carrot & Swede, Chili Wedges
From: Four Live
It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.
Truly Irish - Mussels in Irish cider
Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!
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