RTÉ Food
Course: Mains
A Festive Gigot of Lamb with Two Sauces
From: The Afternoon Show
This tasty leg of lamb is complimented by roasted vegetables and two sauces.
Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes
From: The Afternoon Show
A classic; roast lamb with beautiful accompanying flavours.
Braised Shoulder of Lamb with Champ
From: Neven Maguire: Home Chef
Neven Maguire serves up a delicious shoulder of Irish Lamb.
Connemara Rack of Lamb with Cauliflower and Potato Dauphinoise
From: The Restaurant
A traditional main from Tommy Bowe.
Marinated Rump of Lamb with Red Pepper Chutney and Colcannon
From: The Afternoon Show
Derry Clarke's recipe for marinated rump of lamb.
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!
Rack of Lamb, Potatoes Boulangere and Courgettes Provencal
From: MasterChef Ireland
A lovely French method of making the vegetables.
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