A Little Taste Of Nolan’s In April


At this time of year lots of delicious foods are in season, so we’ve selected two of our favourite dishes which make or a perfect meal for the family this spring – al fresco if we’re lucky enough to enjoy some more of that sunshine we enjoyed a few weeks back.

Slow-cooked shoulder of lamb with roasted vegetables

Ingredients - Serves 6-8

• 1 x 2.25kg shoulder of lamb, bone in
• Olive oil
• Sea salt and freshly ground black pepper
• 1 whole bulb of garlic, broken into cloves
• Handful of fresh rosemary sprigs
• 2 red onions, peeled and quartered
• 3 carrots, peeled and roughly chopped
• 2 sticks of celery, cut into pieces
• 1 large leek or 2–3 baby leeks, trimmed and cut into pieces
• Handful of ripe tomatoes, halved
• 2 bay leaves
• Handful of fresh thyme sprigs
• 2 x 400g tins plum tomatoes
• 1 bottle of red wine


Preheat oven to 200ºC/400ºF/gas 6.
Rub the lamb with oil, sea salt and freshly ground black pepper and place in a roasting tray.
Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one.
Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck remaining herbs under meat.
Pour the tinned tomatoes over the top, along with the wine.
Cover the tray tightly with a double layer of foil before putting it into the oven.
Reduce the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
Gently break up meat, pull out the bones and extract any herb stalks.
Squeeze the garlic out of the skins and press it in.
Shred the lamb, and check the seasoning.

Recipe courtesy Jamie Oliver

Honeydew Melon & Strawberry Fruit Salad

This is a super dish for late spring which makes the most of early season strawberries.

Ingredients - Serves 6-8
  • 1 honeydew melon, seeded & sliced into chunks
  • 2 tablespoons of sugar
  • 2 punnets of strawberries, washed & halved
  • Fresh lime juice
  • 2 plain yoghurts
  • Freshly grated zest of lime
To Prepare

Toss melon chunks into a bowl with strawberries, 1 tablespoon of lime & 2 tablespoons of sugar.
Stir gently and allow to stand for 20 minutes.
Separately mix yoghurt with 2 tablespoons of sugar, lime zest & 1 tablespoon lime juice, stir and store in fridge until you are ready to serve as a dressing.

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