Easter Sunday lunch

You expect to pay a bit extra for lamb. It is expensive but our Irish lamb is exceptionally good. And well done to the many farmers who produce it. What we produce is very hard to beat. Slow roasting it with a little stock in the bottom will ensure it stays wonderfully moist. Also keep in mind that this mixture of herbs works well with a rib roast if you prefer it. There is no cream in this recipe. I like the lightness and tartness of the creme fraiche.

This gratin just needs four ingredients and a little salt and pepper to make the most delicious side dish. A mandolin is very handy for slicing them. You will spend about €50 on one but it is a very handy piece of equipment to have in your kitchen. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended in 90 minutes at the same temperature as the lamb.

Happy cooking.

Slow roast leg of lamb with herb rub

Serves six to eight

1 garlic bulb

1 tbsp sea salt flakes

2 fresh rosemary sprigs, leaves stripped

2 fresh thyme sprigs, leaves stripped

2 tbsp Donegal Rapeseed oil

2kg (4 1/2lb) leg of lamb

250ml (9fl oz) chicken or lamb stock (from a cube is fine)

Gratin of new potatoes with parmesan creme fraiche, to serve

1 Preheat the oven to 160oC (325oF/gas mark three). Separate the garlic into cloves and peel off the skin, then crush them with the salt in a pestle and mortar. Add the rosemary and thyme and continue to crush down to a paste. Stir in the oil until you have achieved a smooth, thick paste.

2 Make small incisions all over the leg of lamb and then rub all over with the herb rub in a large roasting tin, making sure that you get it down into the incisions. Pour the stock into the side of the roasting tin and then cover loosely with a tent of tin foil. Roast for 3-3½ hours until the lamb is cooked to your liking.

3 Once the lamb has cooked, remove to a warm large platter and cover again with the foil tent. Leave to rest in a warm place for at least 20 minutes but up to half an hour is fine.

4 Meanwhile, remove any excess oil off the liquid left in the roasting tin – I find the easiest way to do this is with some kitchen roll, which will easily soak up the excess or you can do it with a spoon, it just takes a bit longer.

5 Carve the lamb and serve with the meat juices. Have a separate dish of the gratin of new potatoes with parmesan creme fraiche and a nice crisp green vegetable of your choice.

Gratin of new potatoes with

Parmesan crème fraiche

Serves six to eight

25g (1oz) butter

1.8kg (4lb) waxy new potatoes, thinly sliced

675g (1 1/2lb) crème fraiche

100g (4oz) freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

1 Preheat the oven to 160oC (325oF/gas mark three). Generously butter a large baking dish and arrange a quarter of the potato slices in the bottom. Season with salt and pepper and then spoon over a quarter of the creme fraiche and scatter over a quarter of the parmesan. Continue layering in this way until all of the ingredients have been used up. Dot with the rest of the butter.

2 Bake the gratin for 1½ hours or until the potatoes are tender and the top is golden brown. If you think it is browning too much at any point, just cover with tin foil. Serve straight to the table and cut into portions to serve. CL