Slightly longer days, slightly warmer rain and slightly brighter clouds can only mean one thing: Spring has arrived.
Although the weather might not have changed drastically from the dreary months of Winter, fresh produce certainly does.
Asparagus, rhubarb, scallions, new potatoes and strawberries are all freshest during the spring months and, with them, lamb is a fantastic accompaniment.
Beautifully tender and a sponge for flavour, lamb cutlets served with crusty bread and a light salad are a perfect dish for Easter and (hopefully) the brighter days ahead, with this recipe courtesy of Bord Bia sure to be a hit.
• 12 lamb cutlets, well trimmed
• 2 tablesp olive oil
• 2 garlic cloves, crushed
• Finely grated rind and juice of 1 lemon
• 1 teasp ground paprika
• 2 teasp chopped fresh oregano or thyme
• 1 teasp clear honey
• Sea salt and freshly-ground black pepper
• Serve with peach, soft cheese and rocket leaves,
dressed with a little olive oil and lemon juice
• Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste, and stir until well combined.
• Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge, if time allows. The longer you marinade, the better the flavour.
• When you are ready to cook, light the barbecue or pre-heat a griddle pan until smoking hot.
• Shake off the excess marinade from the lamb, put the lamb on the barbecue on medium-hot coals or on to the griddle pan.
• Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
• Serve the lamb with the salad and crusty bread.