RECIPES : Rely on Aldi for Easter Dinner
ALDI WILL BE STOCKING WHOLE LEGS OF SCOTCH LAMB FOR THIS EASTER WEEKEND.
RECIPES INCLUDE : Spring Roast Lamb, Nepalese Leftover Lamb Curry and Shepherds Pie.
It may not be the Easter we all had planned, but make the most of this year’s celebrations and pick up the perfect roast centrepiece, a whole leg of Scotch Lamb PGI, even if you’re enjoying it with family over a group video call.
Sourced from assured Scottish farms, which meet the most stringent criteria in animal welfare and natural production methods, Aldi’s whole leg of Scotch Lamb PGI is priced at only £4.95 per kilo and is available from Monday 6th April in all 91 stores across Scotland.
And don’t worry, if you aren’t able to finish the whole joint in one sitting, leftover lamb is perfect for a range of delicious dishes including a lamb curry or a classic shepherd’s pie.
Easter Weekend recipes from Aldi
Why not try Aldi’s classic Spring Roast Lamb recipe for the perfect Easter Sunday Roast centrepiece: Serves six people. Prep time: 15 minutes. Cook time: 1 hour 40 minutes
Ingredients:
1 Leg of Scotch PGI Certified Lamb (2.2-2.8kg)
60ml Runny Honey
1 tsp Dijon Mustard
2 sprigs of Fresh Rosemary
5g of Fresh Parsley, finely chopped
1 Lemon
200ml White Wine
2 Garlic Cloves, peeled and finely minced
3 125g packs of Asparagus Tips
Meat Gravy Granules
Sea Salt and Black Pepper
Method:
Pre-heat the oven to 220°C/425°F/Gas Mark 7.
Grate the rind from the lemon and then juice.
Mix together in a bowl the garlic, rosemary, wine, honey, mustard, lemon rind and juice – season with some salt and black pepper.
Place the lamb in a roasting tin and rub over the honey and wine mixture.
Roast in the oven for 20 minutes.
Reduce the heat too 180°C and roast for another 70-80 minutes, depending on how pink you like it (baste the lamb frequently during cooking).
Once cooked, remove from the oven, cover with foil and allow to rest for 15-20 minutes.
To make the gravy
Strain away any fat from the roasting pan and use the meat juices when you make your gravy with the gravy granules.
Cook the asparagus in some boiling salted water for 3-4 minutes, then drain.
Serve the lamb on a bed of asparagus, sprinkled with some chopped parsley, sea salt and black pepper.
Serves four people. Prep time: 15 minutes. Cook time: 25 minutes
Ingredients
450g leftover cold Lamb, chopped into small chunks
1 Onion
2 heaped tsp Curry Powder
15g Granulated Sugar
20g Tomato Purée
½ tsp Ground Cinnamon
1 flat tsp Chilli Flakes
Juice of 1 Lemon
1 Vegetable Stock Cube, dissolved in 300ml boiling water
450g Greek Yogurt
50g Ground Almonds
35ml Sunflower Oil
Sea Salt and Black Pepper
Method
Peel, halve and finely chop the onion.
Heat the oil in a large saucepan, on a low heat. Once hot, sauté the onion for 3 minutes.
Add the curry powder, cinnamon and chilli flakes and sauté for a couple of minutes, stirring as you cook.
Add the vegetable stock, sugar, tomato purée and the lemon juice to the saucepan. Season with some salt and plenty of black pepper. Bring to the boil, then simmer with the lid off for 10 minutes.
Add the yogurt and the ground almonds and cook for a further 2 minutes.
Then, add the lamb and gently heat through for 10 minutes.
Serve with rice, naan bread and poppadoms, alongside some mango chutney.
Shepherd’s Pie
Serves six people. Prep time: 10 minutes. Cook time: 60 minutes
Ingredients
675g diced leftover lamb
15ml sunflower oil
1 medium onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
100g/4oz green peas
30ml/2tbsp plain flour
30ml/2tbsp tomato ketchup
30ml/2tbsp brown sauce
30ml/2tbsp freshly chopped rosemary
1 stock cube, crumbled
300-425ml lamb or vegetable stock
Salt and freshly milled black pepper
675g lb floury potatoes, peeled and cut into medium chunks
450g swede, peeled and cut into small chunks
100ml milk or single cream
50g butter
30-45ml freshly chopped parsley or chives
Method
Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
Add the diced meat, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon.
Remove and discard half the oil.
Stir in the peas.
Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season.
Bring to the boil, reduce the heat and simmer gently for 20 minutes.
Meanwhile prepare the potato and swede topping.
Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.
Reduce the heat, cover and simmer for 20-25 minutes.
Drain and mash together with the milk or cream and butter.
Season if required, and stir in the parsley or chives.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Spoon the meat filling into a 1.7L/3pint ovenproof dish and pipe or spread the surface with the potato mixture.
Bake uncovered for 30 minutes, or until the top is brown.