Chef Ger's Easter Recipes
Slow Roasted Leg of New Seasons Spring Lamb
For the Spring Lamb;
- 2kg / 41/2lb leg of spring lamb on the bone. Ger recommends Grogan and Brown Artesian Butchers in Kilkenny.
For the Garlic and Rosemary Butter
- large garlic cloves
- 5g/1oz butter, softened
- 5 stalks fresh rosemary, plus extra for garnish
- salt and freshly ground black pepper
For the Gravy
- 25ml / 41/2fl oz red wine
- 5g /1/2 oz knob of butter
- 1 tbsp plain flour
- Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
- Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
- Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.
- With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
- Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.
- Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.
- After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
- At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
- Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.
- To thicken the sauce, make a roux by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the roux to the pan and whisk well, until the sauce has the desured consistency.
- To serve, slice the lamb and pour over the gravy. Garnish with a couple of stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, or a Easter Sunday lunch.
Easter Potatoes Au Gratin
- 1 1/2 cups (375 ml) cream
- 2 garlic cloves, minced
- 2 tbsp (30g) unsalted butter, melted
- 1.25 kg / 2.5 lb starchy potatoes
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups (250g) gruyere (or mozzarella) cheese
- 2 tsp thyme leaves
- Place buttler, cream and garlic in a jug. Mix until combined.
- Preheat over to 350F/180C.
- Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer
- Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
- Repeat for tne 2nd and 3rd layer, but do not finish with cheese on the top layer (will add later).
- Cover with lid or foil, and bake for 1hr 15 min or until the potatoes in the middle are soft (use knife to test).
- Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubble. Stand 5 minutes before serving.