Garth McColgan's twist on the traditional Easter fare - lamb with a raspberry compote and delicious root vegetables.


  • for roasting:
  • 1 irish half lamb leg
  • 2 red onions (quartered)
  • 2 white onions (quartered)
  • 6 medium carrots (cut into fork-sized pieces)
  • 3 parsnips
  • 3 sprigs rosemary
  • 1 bulb garlic, cut across the centre
  • 2 tblsp sunflower oil
  • 0.5 tsp sea salt
  • freshly ground black pepper
  • for raspberry compote:
  • 100 g frozen raspberries
  • 1 tsp lemon juice
  • 40 g caster sugar
  • for gravy:
  • 6 cloves garlic (cut in half)
  • 2 sprigs rosemary
  • 0.25 tsp freshly ground black pepper
  • 600 ml liquid beef stock
  • 50 ml cream


  • For Roasting:
  • Make a bed of the vegetables in a roasting tray for the lamb. Season with sea salt and drizzle over the oil.
  • Pat the lamb joint dry with some kitchen paper. Season the lamb with sea salt and freshly ground black pepper and place on top of the bed of vegetables.
  • Put the roasting tray into a preheated oven at 220°C. Cook for 20-25 minutes then reduce the heat to 160°C and continue cooking for 40 minutes.
  • The lamb will be rare. If you prefer medium cooked lamb return to the oven for a further 10 minutes at 200°C.
  • When cooking has completed, rest the meat covered in tin foil in a 50°C oven for 15 minutes before carving.
  • For Raspberry Compote:
  • Put all the ingredients together in a saucepan and boil for 10 minutes, taking care that it doesn’t stick to the bottom of the pan.
  • Remove from the heat and leave to cool to room temperature.
  • For Gravy:
  • Put the first 4 ingredients together in a sauce pan and boil to reduce to 100ml. Remove the rosemary and add 50ml cream. Boil for 1 minute.
  • Add the juices from the rested lamb and mix again.
  • To serve:
  • Serve the lamb with the roasted vegetables, gravy and 1-2 teaspoons of raspberry compote. Try this dish with goose fat roasted potatoes in a big bowl on the table. Easy!


Created by FoodActive's Garth McColgan for Aldi.