Caitríona Redmond: How to make a slow cooked leg of lamb for the whole family with little effort

Impress with this leg of lamb recipe for Mother's Day

What will I be doing on Mother’s Day? I have a few simple rules. Firstly, I am entitled to unlimited tea requests. The very success of tomorrow hinges on it. I don’t drink coffee; I’m a simple cuppa kind of person. Last year my two sons headed to the supermarket with a fiver to get me the perfect present. They came home with a box of tea. I couldn’t think of a better gift.

Secondly, I won’t be cooking, my family will take this week’s simple recipe, right, as a heavy hint and I’m optimistic that the three men in the household will manage to pull it together. If they don’t I’m confident I will be handed something edible and, so long as the house is kept clean and the washing up done, I’ll be delighted.

Finally, I will start the day with the best of intentions of getting loads of study done but probably end up on the sofa reading — my idea of a perfect Sunday anyway.

Expressing care, affection, or love can be seen in the smallest of gestures. I feel it’s so important to focus on micro-moments rather than the grand ones.

Living on a budget makes inventing thoughtful moments and gifts a necessity. I found a little handmade book of vouchers in my desk that one of the kids made me. ‘Bricfeásta sa leaba’ it read (‘breakfast in bed’). It has an expiry of March 14, 2021 which speaks volumes about how uncomfortable I am with breakfast in bed, rather than a reluctance to redeem the voucher.

Would I like a grand bouquet of flowers and a meal out or lavish gifts? If I’m very honest no, I wouldn’t. Cut flowers are lovely but transient. A packet of seeds to grow my own gives me far more joy and the knowledge that I can watch the flowers develop and enjoy their progress. A meal out for the family would use up our food budget for the week, and I’m learning I’m less materialistic than I thought. I don’t need more ‘stuff’. Unless we are talking about books, in which case my answer is that you can never have enough.

If you’re stuck for a gift for tomorrow and have less money than you would like to recognise the person with a mothering role in your life, consider how you appreciate that person. We all feel valued when someone recognises our efforts and goes out of their way to tell us. Start by telling your special person how much they mean to you and you can’t go wrong.

Whether it’s a cuppa and a chat together in a peaceful place, or a homecooked meal made with love, I guarantee that your gesture will be one that is remembered. Other ways that might be within your ability on a budget would be to spend some time in the garden together or organise a family photo to hang on the wall.

Don’t let your budget get in the way of showing your appreciation

Home Truths

Tomorrow night also marks the beginning of Ramadan which is an important date in the Islamic calendar. During this time many adult Muslims will be fasting from dawn until sunset daily for over four weeks.

It is traditional to break the fast by eating either stuffed or plain dates before prayers. The lamb recipe this week is suitable for the main meal after prayers. If you have Muslim neighbours or friends, they may share their food with you in the evenings in the weeks ahead. It’s a wonderful opportunity to learn about their cultures, traditions, and learn new flavours.

Slow cooked leg of lamb with couscous

recipe by:Caitriona Redmond

Cook this lamb dish in the slow cooker and benefit from a beautiful family feast after spending only 20 minutes in the kitchen.

Servings

5

Preparation Time

 20 mins

Cooking Time

 8 hours 0 mins

Total Time

 8 hours 20 mins

Course

 Main

Ingredients

• 1 leg of lamb

• 1 head of garlic, peeled and separated into cloves

• 1 sprig of fresh rosemary

• Salt and pepper

• 50g of raisins or sultanas

• 100ml of orange juice

• 20ml olive oil

• 200g dried couscous

• Handful of fresh parsley, chopped

• Juice of half a lemon

Method

1. Put the lamb into a large slow cooker along with the garlic and rosemary. Season well with salt and pepper.

2. Cover and cook on high for 6-8 hours. Take the raisins or sultanas and soak in a cup of 100ml oforange juice. Cover and set to one side while the lamb is cooking.

3. After 6-8 hours, turn off the slow cooker. Scoop out five cloves of garlic and place into a frying pan with the olive oil. Heat on medium.

4. Pour the dried couscous and toast in the garlic oil for 2-3 minutes. Pour in 300ml of hot water. Turn the heat off and allow the couscous to soak up the hot water for 10-15 minutes. Stir in the parsley and lemon juice, followed by the soaked dried fruit.

5. Season to taste with salt and pepper.

6. Serve the lamb on a bed of the couscous with a fresh green salad.