The Perfect Roast Dinner

BBeef, Lamb or Salmon? Whatever you prepare for your roast dinner, you'll find recipe tips and advice below for your stunning centrepiece.

Roast Beef

Beef Roast Recipe

Instructions

1. Preheat oven to 180°C / Fan 160°C / Gas Mark 4.
2. Brush joint with vegetable oil and sear on all sides in a dry, deep pan over a high temperature until golden brown in colour.
3. Place joint in a roasting tray and season with salt and pepper.
4. Cook in the centre of the oven for the following times depending on preference:            
- Rare: 30 minutes per 500g
- Medium: 35 minutes per 500g
- Well done: 40 minutes per 500g
5. Allow joint to stand for 15 minutes, then remove string before carving.
6. Ensure food is piping hot and cooked throughout before serving.

Spring into Action

There’s no finer way to create the perfect roast than with a succulent leg or rack of Northern Irish lamb, roasted to perfection and served with loads of fresh veg and a generous dollop of mint sauce. All of our Deluxe range lamb is fully traceable and sourced from a select group of dedicated farmers.

Roast Lamb

Lemon, Rosemary and Salt Crusted Lamb Leg

  • Zest of 1 lemon
  • 3 tbsp salt
  • 2 springs rosemary, leaves removed
  • 3 tbsp olive oil

Add the lemon, salt and rosemary to a pestle and mortar. Bash until incorporated. Stir the oil through this and coat the Lamb with this.

Fish Favourites

Fish lovers are in for a treat with salmon, monkfish, prawns and melt in the mouth scallops among the briny delights to choose from. Mix and match to create your own seafood platter served the Irish way with brown bread and lots of butter.

Roast Salmon

Roasted Salmon Darnes

Serves: 2

  • 2 salmon darnes
  • 2 tsp olive oil
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Line a small roasting tray with parchment paper. Place the salmon darnes onto the roasting tray skin side down. Drizzle oil then season with sea salt and cracked black pepper.
  3. Place in the preheated oven for 10-12 minutes until golden and cooked through. The flesh should easily flake apart.

All The Trimmings

Boiled, baked, roasted or mashed, Lidl potatoes are anything but humble. The same is true of our other tasty fresh vegetables, which will have you clocking up your five a day in no time.

easter potatoes

Roast Potatoes

Cook time: 45 minutes 
Serves: 4 

  • 1.5kg potatoes, peeled and halved
  • 4 tbsp olive oil
  • Sea salt
  1. Preheat the oven to 220°C/425°F/Gas Mark 7.
  2. Place the potatoes in a steamer over a pot of boiling water on a medium heat until they have softened. 
  3. Place a tray with the oil in the oven for 5 minutes to heat.
  4. Once cooked, shake to break and soften the edges. 
  5. Tip the potatoes into the tray and roast for 30 minutes, season and toss halfway through.

Honey and Thyme Roast Carrots 

Serves: 4

  • 500g carrots
  • 2 tbsp olive oil
  • 2 garlic cloves, bashed
  • 2 sprigs thyme
  • 1 tbsp honey
  • Sea salt and freshly ground black pepper
  1. Preheat the oven to 220°C/425°F/Gas Mark 7.
  2. Peel the carrots, halved lengthways and cut into 5cm chunks. Bash the garlic with the side of a knife.
  3. Toss the carrots in the oil on a tray along with the garlic and thyme. Season and place into the oven for 25-30 minutes until softened and golden.  Drizzle in honey and return to the oven for another 10 minutes.

Yorkshire puddings

Makes: 12 

 

125g plain flour 
3 large free range eggs 
300ml milk 
4tbsp olive oil 
Sea salt and freshly ground black pepper 

 

1. Whisk all the ingredients together in a jug until smooth, season with salt and pepper. 


2. Let sit for at least 30 minute in the fridge.. If you can, prepare this longer in advance or leave it in the fridge overnight. The chilled batter poured into hot oil helps it to rise. 


3. When you’re ready to cook. Preheat the oven to 220°C/425°F/Gas Mark 7. 


4. Place a teaspoon of oil into each, put the tray into the oven to heat for 5 minutes. Once hot, divide the mix between the tray and return to the oven for 12-15 minutes until risen and golden.