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. 

Nepalese Leftover Lamb Curry

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.