As we approach the early arrival of Easter, I’ve come to realise the significance of utilising these extended breaks to dedicate time to our loved ones. Planning a festive feast tends to enhance these moments beautifully. Cooking for someone, after all, is often touted as the purest form of affection. These time-honoured traditions of marking milestones, accomplishments and special occasions have roots stretching back over the centuries. The universal act of gathering around a table to share a meal effortlessly unifies people from all walks of life.
What fascinates me about celebrating Easter in Ireland is its association with the plentiful produce of the season. Customarily, lamb emerges as the highlight of the spread as the initial lambing phase of the year commences. Although its distinctive taste doesn’t appeal to everyone, it evolves with the age of the animal.
Technically, the term ‘lamb’ is reserved for the meat from the animal aged less than a year. This produce is typically lighter, leaner and incredibly tender. Between one to two years, the lamb is known as hogget, bearing a slightly more robust flavour, a darker shade and higher fat content, rendering it perfect for slow roasting. It offers a more textured meat, and the higher fat content notably enhances its taste. Once the animal crosses two years, it provides mutton, characterised by a deep colour, rich fat content and a harder texture. The potent aroma of mutton cooking can be overwhelming to some, and could potentially influence their perception of its younger version.
Engage with an open mind during this season and enjoy the finest our land offers. Our homeland, Ireland, is prized for some of the best lamb produce in the world, largely due to our geographical proximity to the sea. It contributes to a damp climate and cooler temperatures, inducing the animals to build fatty layers as insulation. This results in a more flavourful yield of both meat and dairy. Moreover, the coastal air imbues a salty aroma to the grass and wild flora grazed by these animals, due to the sea waves constantly hitting the shoreline, heightening the flavours in the process. A unique pastoral scene to behold, wouldn’t you agree?
What’s on the menu for our Easter banquet, you ask? The centrepiece is a sumptuously slow-cooked leg of lamb, the succulent seeping juices given a robust thickness by gravy essence and the meat’s surface sporting a tantalising crunch from the glaze. Citrus zest and pepper are used to echo the distinct, salty tang of the Atlantic sea breeze. A delectable serving of anchovy hollandaise is the perfect accompaniment to the lamb, one of my all-time favourite food pairings that further emphasises our coastal heritage. I affectionately term it “Lambchovy.”
Roast dinners ought to have some nicely roasted potatoes, and this one is no exception. To introduce some verdant vibrance to the meal, I’ve prepared some seasonal rainbow chard, which is at its peak right now. A subtle glaze of garlic, chilli and lemon butter helps it to truly shine. And lastly, to soak up all those scrumptious juices, I’ve baked some potato bread, inspired by the French brioche style. I’ve made this richer and more mouth-watering by adding baked potato insides and some good old Kerrygold butter, lending some robust Irish character to the dish. It’s a culinary delight in this context, and pretty much any context, really.
A toast to those who’ll be celebrating this weekend: revel in it. And for those who’ll be busy in the kitchen, I tip my hat to you. Wish you a very Happy Easter.