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Pan Fried Arctic Charr with Almonds and Lemon Butter

Look out for the Arctic charr sustainably farmed at Cloonacool when making this dish, which is taken from ‘From Tide To Table’ (Epicure €25): nothing is added to the fish farming process except food and oxygen - no chemicals, antibiotics, or colourings of any kind are used. This recipe also works well with many other fish, such as halibut, trout, lemon sole or plaice.
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Moroccan Style Braised Lamb Shank

This aromatic version of a very popular dish is ideal for a busy day as it can be left to get on with its long slow cooking while you do other things – a making an easy and seriously delicious meal to come back tolater. The lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours beforehand if you wish, to allow the spices to penetrate the meat and making a more strongly flavoured and fragrant dish. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits, such as sultanas and raisins and a little chopped fresh flat-leaf parsley.
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Lamb Cutlets with Garlic, Lemon & Paprika

Why not make up a large quantity of this marinade in advance – it is wonderful with cutlets and would also work well with leg steaks or loin chops. The longer you marinate the meat for, the better the flavour!
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Lamb Stew Hotpot

You can also use neck of lamb or gigot chops to make this stew. Shoulder, neck or gigot all offer excellent value for money and are full of flavour.
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Spiced Meatballs with Chilli Tomato Sauce

This recipe combines great value lamb mince with delicious flavours from the Middle East. If you don’t want to use passata (sieved tomatoes), simply replace with two cans of chopped tomatoes.
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