In the Kitchen

In association with Sligo Today

Roast Leg of Lamb with Spicy Topping

Added: 05/04/17 : 11:50:59

A great recipe to spice up your Easter Sunday roast!

Serves 10-12 

Preparation time:


  • 1 leg of lamb approx. 2 kgs
  • Salt and freshly ground black pepper

Spice Mixture

  • 1 tablesp. ground turmeric
  • 1 tablesp. ground cumin
  • 1/2 teasp. chilli flakes
  • 1 teasp. cayenne
  • 1 teasp. ground ginger
  • 1/2 teasp. cinnamon
  • 1 lemon, rind and juice
  • 1 tablesp. honey
  • 1 tablesp. chopped ginger

To Cook

A day ahead if possible, mix the spice mixture and rub over the lamb, leave in the fridge overnight.

Heat the oven to Gas Mark 5, 190C (375F).

Remove the lamb from the fridge 20-30 minutes before cooking to allow it to get to room temperature. Place the lamb in a roasting tin and season. Add a large cup of water to the roasting tin then place, uncovered, in the oven and roast for 1 hours. The lamb will be cooked medium at this stage. Remove from the oven, wrap loosely in foil and allow to rest for 15 minutes before carving. Boil up the juices in the roasting tin and stir in the redcurrant jelly. Serve with the sliced lamb.

Serving Suggestions

Roast some potatoes, quartered red onions and whole garlic cloves in the oven for the last 45 minutes. Steam a mixture of green vegetables, season with a little salt and black pepper and stir through a little softened butter.

Other options

Use the same topping on butterflied leg of lamb or butterflied new season shoulder of lamb and barbecue or roast for 40 minutes.

Nutritional Analysis per Serving

Protein: 55g 

Carbohydrates: 41g 

Fat: 32g 

Iron: 4mg 

Energy: 658kcal

Apple and Jameson Tart

Added: 05/04/17 : 11:55:52

Serves 4 


  • 250g shortcrust pastry
  • 50g ground almonds
  • 4 large Bramley apples, peeled and diced
  • 2 tablesp. sugar
  • 250ml cream
  • 3 egg yolks 50g caster sugar
  • Dash of whiskey

To Cook

Set oven Gas Mark 6, 200C (400F). 

Line four individual tart tins with the pastry. Sprinkle some ground almonds on the base of each one. Then add the apple and enough sugar to sweeten. Heat the cream. Beat the egg yolks and sugar together. Stir in the cream and a dash of whiskey. Spoon a little of the cream mixture into each tart. Keep remaining cream. Bake tarts for 25-35 minutes.

Pour the remaining cream into a bowl. Place over simmering water. Stirring constantly, continue to cook until the custard thickens. Set aside - keep warm

Serving Suggestions

Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice-cream, thin almond biscuit, raspberries etc. are optional.