Sunday lunch in my mum's was always such a treat. She loved lamb, so every Sunday she'd cook a leg of lamb for the family. She always did it the same way - not that we complained as she was a master at bringing out the best flavours in any dish, especially a lamb roast. So every Saturday she made her famous (famous in our house anyway) stuffing from fresh white bread, real Irish butter and - as often as the seasons allowed - fresh onions, sage and parsley from the garden. Oh how I remember the wonderful smells coming from the kitchen: fresh herb stuffing and of course the smell of roast lamb, with mum pottering about, usually with a kitchen knife in hand, a big yellow plastic bowl full of stuffing ready to go under the lamb at the right moment. If you haven't tried stuffing with roast lamb then you are missing out. It's so delicious - especially when it is placed under the roast for the last half hour, so it soaks up all the excess juices which gives it a flavour you wouldn't find in a Michelin star kitchen.
I was so happy when Bord Bia asked me to take part in their new campaign promoting lamb as it gives me a chance to remember those days when mum was still with us and to, hopefully, help you create some lasting memories for your family. The dish I cooked - the roast lamb with tapenade - was something I hadn't tried before but loved. I made my own black olive tapenade - you'll find the recipe in my book Good Food Made Simple - and the dish was delicious. I'll definitely be making it again and it was so quick and easy - you end up with such an impressive dish with not a whole lot of effort.
Food is wonderful in how it not only sustains us but also in how it brings families together: be it a midweek evening meal or a Sunday roast. Follow this simple recipe or one of the many created for you at www.tastyeasylamb.ie to start creating some wonderful dishes and memories for your family. I am here to help and advise you if needed, simply pop over to my Facebook Page and send me a PM or contact me on Instagram or Twitter using @biamaith
Ingredients for 4 people:
- a small lamb joint (750 to 800 g)
- a knob of butter
- salt and pepper
- 120 g black olive tapenade
- 2 tbsp breadcrumbs
- 400 g cherry tomatoes
- 3 bunches of spring onions or baby leeks
- 2 tbsp olive oil
- 4 sprigs of rosemary
Instructions:
- Take the lamb out of the fridge 1 hour in advance.
- Pre-heat the oven to Gas Mark 4, 180°C, 350°F.
- Melt a little butter in a large frying pan. Then brown the lamb on all sides. Season with a little salt and pepper. Place in a large oven dish and cook for 25 to 35 minutes.
- Take the dish out of the oven, spread half the tapenade over the joint then sprinkle the breadcrumbs over the top. Surround the joint with the cherry tomatoes and onions/leeks.
- Mix the olive oil with the rest of the tapenade and spread over the vegetables. Add the sprigs of rosemary and place back in the oven for 20 more minutes.
- Remove from the oven, cover the dish with tin foil and leave to rest for 10 minutes.
- Slice the meat and serve with steamed vegetables and roast potatoes
Tip: You can also use two racks of lamb for this recipe (around 400 g per piece). In that case, the first time they go in the oven they will only need cooking for 10 to 15 minutes.
There are a wide range of summer lamb BBQ dishes on www.tastyeasylamb.ie.
