Catherine Fulvio shares her top tips on cooking your Easter lamb like a pro this weekend

Much like Christmas, this weekend the focus is all on family and food, which means many of us may be spending some amount of time in the kitchen over the coming days! With that in mind we spoke to Catherine Fulvio who spoke to us about some of her top tips on how to perfect the lamb roast this Easter.

Catherine shared with us that one of her favourite ways to cook lamb is by adding a delicious marinade to the meat before cooking; “Lamb is such a delicious tender meat, that takes additional flavour very well. My two favourite methods of adding to it are with a dry rub and a marinade.”

Here are some of her favourite marinades to use with lamb, which will hopefully give you some inspiration for the weekend ahead!

Dry Rubs

A dry rub is a mix of spices that is spread all over the meat, left to infuse and then roasted. The spices permeate the outer edges of the meat and marry with the caramelised exterior, making it a delicious way to cook Lamb.

Try Moroccan flavours like cinnamon, cumin or Indian spices also work very well. A combination of garlic, salt, ginger, cumin, turmeric and red chilli flakes is one of her favourite combinations.


A marinade will add flavour and keep the meat moist while cooking. To get best results, it is a good idea to leave the meat in the ingredients overnight for the flavours to really develop.

Again, a Middle Eastern mix of flavours of pomegranate seeds, chopped mint, olive oil and orange zest work really well with lamb and is packed full of flavour.

If classic Mediterranean tastes are more your thing, use chopped garlic, lemon zest and juice, thyme, olives and anchovies – you won’t regret it!

For everything you need to make the perfect roast this weekend, head to an Aldi store near you.


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