With Easter just around the corner New Season Lamb is now available and that it makes the perfect choice for a tasty meal this bank holiday weekend.

In the year to the end of February 2013, Irish shoppers spent €103 million on lamb - an increase of 4% on the previous year. This is being driven by shoppers buying lamb more frequently and in larger volumes.

Celebrity chef Neven Maguire has teamed up with Bord Bia to provide consumers with a range of recipe suggestions and cookery tips for cooking quality assured lamb this Easter. - see his recipe below.

Easter Lamb Photo.jpg: (L-R) Chef Neven Maguire, Teresa Brophy, Consumer and Trade Marketing Manager, Bord Bia and James Murphy, IFA Lamb Chairman reminding consumers that New Season Lamb is now in season.

The Bord Bia Quality Kitchen is also a source of information on Bord Bia's Quality Mark - the symbol used to indicate certification under Bord Bia's Quality Assurance Scheme. By purchasing food with the Bord Bia Quality Mark, you know it comes from farms and producers working to the highest Bord Bia Quality Standards which include traceability and care for the environment.

Roast leg of lamb with spicy topping. A great recipe to spice up your Sunday Roast!

Roast Leg of Lamb with Spicy Topping

A great recipe to spice up your Sunday roast!

Serves: 10-12
Cooking Time: 90 minutes plus preparation time
Main Ingredients
1 leg of lamb approx. 2 ½kgs
Salt and freshly-ground black pepper
Spice Mixture Ingredients

1 tablesp. ground turmeric
1 tablesp. ground cumin
Half teasp. chilli flakes
1 teasp. cayenne
1 teasp. ground ginger
Half teasp. cinnamon
1 lemon, rind and juice
1 tablesp. honey
1 tablesp chopped ginger
Method

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, 190°C (375°F).

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, season, then place - uncovered - in the oven and roast for 1¼ 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.

Serving Suggestions
Roast some potatoes and red onions alongside the lamb for the last 50 minutes. Steam a mixture of green vegetables such as beans, mange tout and asparagus. 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 for 40 minutes.

Visit the Bord Bia Quality Kitchen at www.facebook.com/bordbia or www.bordbia.ie/qualitykitchen for more information.