Photography: Cliona O'Flaherty
Styling: Sharon Hearne-Smith
Assistant: Aoife Herrity
Recipe: Hugo Arnold for Food & Wine Magazine
I hope you're having a fun and food filled Easter Weekend. Here is a really delicious recipe for melt in the mouth lamb....
STEAMED LAMB WITH WHITE WINE AND ROSEMARY
1.5kg leg and shouler of lamb (Ask the butcher to bone out the shoulder part)
12 garlic cloves
3 sprigs rosemary
200ml white wine
salt and pepper
Heat 4 tablespoons of olive oil in a large casserole dish and brown the meat evenly. Add the garlic cloves and rosemary to the hot oil. Cook for 2 minutes and then add the white wine.
Season the meat with salt and pepper.
Turn the heat to very low and cover. Cook slowly for 1 1/2 - 2 hours or until the meat is tender and falls off the bone. You will need to turn the meat occasionally. If the liquid looks like drying out, add a glass of water. When the meat is cooked allow to rest, and pour any juices in the pan over the meat.