Prices for Irish lamb are at a record high for farmers at the moment, according to food and farming writer and broadcaster Suzanne Campbell. So, if you’re paying a lot for your Easter joint this week, you’ll want to make the most of it.
As April weather can be unsettled, we have selected both substantial and lighter lamb dishes from the Irish Times recipe archive - and a couple of alternatives for non-meat eaters - for your Easter weekend cooking.
Our food columnist, chef Paul Flynn, has access to some of the best lamb in the country from the Comeragh mountains, near his Dungarvan restaurant. He is a big fan of the meat and uses it in lots of different ways. This souvlaki smacks of a sun-kissed Greek holiday, and would be lovely cooked on a barbecue.
Recipe: Paul Flynn's lamb souvlaki with roasted peppers and minted yoghurt
There is a strong Middle Eastern vibe to this easy lamb roast, and the cous cous rules out the need to prep and cook additional vegetables.
Recipe: Paul Flynn's roast lamb with prune, pepper and saffron cous cous
Food stylist and photographer Jette Virdi shared this wonderful recipe for chimichurri, which is mostly thought of as an accompaniment for steak, but would also work wonderfully with grilled lamb chops.
Recipe: Jette Virdi's lamb cutlets with chimichurri sauce
Asparagus season is already underway, if the fat spears grown at Gortnanain farm and stealing the show on the Paradiso restaurant's Instagram feed this week are anything to go by. Teaming it with lamb rump, peas and goat's curd is inspired, and spring on a plate.
Recipe: JP McMahon's lamb rump with asparagus, peas and goat's curd
Comfort food at its best, this is a recipe from our food columnist JP McMahon's encyclopaedic volume, The Irish Cookbook, making the most of lamb mince.
Recipe: JP McMahon's mother's shepherd's pie
And now for two very different, but equally delicious lamb recipes from another of our food columnists, Lilly Higgins, who regularly champions Irish lamb in her family cooking slot. First, another Greek-inspired pairing of potatoes roasted in lemon juice, mustard and olive oil, served with lamb chops. Allow two to three chops per person, she suggests. Definitely make that three, if you don't want a riot on your hands.
Recipe: Lilly Higgins's Greek potatoes with lamb chops and tzatziki
Lamb mince can be a little bit fatty, which makes for a juicy, tasty burger. The hidden nugget of tangy feta cheese is a lovely surprise.
Recipe: Lilly Higgins's feta stuffed lamb burgers
There is a sizeable ingredients list for this restaurant-worthy lamb dish from chef Gary O'Hanlon, but the end result is a very special plate of food, perfect for a Bank Holiday weekend.
Recipe: Gary O'Hanlon's lamb loin with baba ganoush, coriander, caper, red onion and lemon salad
Anchovies are a divisive ingredient, but in this leg of lamb roast from Jess Murphy they party with the garlic and melt away into the meat. Lemon rind and chopped fresh rosemary bring acidity and aromatic qualities to the rich meat.
Recipe: Jess Murphy's roast leg of lamb with lemon, rosemary and anchovy
Aubergine bechamel? Is that a thing? Yes, in the talented hands of Carmel Somers it is a delight.
Recipe: Carmel Somers's Ottoman baked lamb with aubergine bechamel
If you're cooking for vegetarians this Easter, they won't feel left out with this show stopping savoury cake from Paul Flynn.
Recipe: Paul Flynn's potato, Parmesan and red pepper cake
There is something very spring-like in this colourful fish dish, again from Paul Flynn, that will make pescatarians feel like they're enjoying a proper Easter treat.
Recipe: Paul Flynn's baked lemon sole, fennel, orange and chilli
