Recipe of the Day

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Enjoy a taste of spring as New Season Irish Lamb arrives at Aldi. Nothing beats a roast on a Sunday!

Aldi Ireland today announced that the first new season Irish spring lamb of 2015 will be available at its 114 stores from 13th May.  Springing onto Aldi shelves around the country, Aldi’s Butchers Selection new season Irish spring lamb range features Bord Bia Quality Assured cuts at very lean prices.

Guaranteed 100% sourced from and fully traceable to Republic of Ireland farms certified under the Bord Bia scheme, Aldi’s new season Irish spring lamb range is supplied by Irish Country Meats of Camolin, Co. Wexford. The company has been working in partnership with Aldi for over eight years, supplying prime lamb cuts all year round.

Aldi’s comprehensive range includes Butchers Selection Irish Full Lamb Leg (€7.99 per kg, average weight 2.5kg), Butchers Selection Lamb Loin Chops (€5.99, weight 370g) and Butchers Selection Irish Half Leg of Lamb (€9.49 per kg, average weight 1.25kg).

Aldi Spring Roast Lamb Recipe:

Serves: 6
Ready: 2 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Resting Time: 20 minutes

Ingredients:
1 Leg of Lamb (2.2-2.8kg)
60ml Runny Honey
1 dsp Dijon Mustard
2 sprigs Fresh Rosemary
5g Fresh Parsley, finely chopped
1 Lemon
200ml White Wine
2 Garlic Cloves, peeled and finely minced
3 x 125g packs Asparagus Tips
Meat Gravy Granules
Sea Salt and Black Pepper

Method:
Pre-heat the oven to 220°C/425°F/Gas Mark 7.
Grate the rind from the lemon and then juice.
Mix together in a bowl the garlic, rosemary, wine, honey, mustard, lemon rind and juice – season with some salt and black pepper.
Place the lamb in a roasting tin and rub over the honey and wine mixture.
Roast in the oven for 20 minutes.
Reduce the heat too 180°C and roast for another 70-80 minutes, depending on how pink you like it (baste the lamb frequently during cooking).
Once cooked, remove from the oven, cover with foil and allow to rest for 15-20 minutes.

To make the gravy
Strain away any fat from the roasting pan and use the meat juices when you make your gravy with the Quixo granules.
Cook the asparagus in some boiling salted water for 3-4 minutes, then drain.
Serve the lamb on a bed of asparagus, sprinkled with some chopped parsley, sea salt and black pepper.

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up