The long SUNDAY LUNCH

Autumn afternoons are for gatherings. Here are some family favouriteswith all the trimmings

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Slow-roast lemony mustard lamb

PREPARATION TIME 20 MINS COOKING TIME 2 HOURS 40 MINS SERVES 8-10

1 Tbsp Dijon mustard

1 Tbsp wholegrain mustard

1 tsp dried oregano

2 Tbsp red wine vinegar

2 x 1.2kg small boneless rolled lamb shoulders, tied with twine

4 large sprigs rosemary, plus extra to garnish

3 red onions, cut into wedges

3 carrots, cut into 5cm-long pieces

1 lemon, halved

1 whole head garlic, halved crossways

2 Tbsp extra virgin olive oil 125ml dry white wine 60ml water Irish mashed potato to serve

1 Preheat oven to 200°C. Put mustards, oregano and vinegar in a bowl, whisking to combine.

2 Put lamb in a roasting pan and place 2 sprigs of the rosemary on top of each roast underneath the twine. Pour mustard mixture over the top and rub to coat.

3 Arrange onions, carrots, lemon and garlic around lamb. Drizzle veges with oil, wine and water. Cover with foil and roast for 2½ hours. Increase oven to 270°C. Remove foil and roast uncovered for 10 minutes or until browned.

4 Garnish lamb with extra rosemary and serve with Irish mashed potato.

Baked ricotta gnocchi with cherry tomatoes

PREPARATION TIME 20 MINS

COOKING TIME 35 MINS