The latest dishes to hit the culinary catwalk from Welsh Lamb add an edgy twist to Britain’s best-loved meals, and with nearly a third of shoppers specifically buying locally sourced food*, there has never been a better time to cut down on your carbon footprint and get cooking with Welsh Lamb.
Welsh Lamb is at its prime now because it has spent longer grazing the lush mountain pastures of Wales, allowing the lamb to develop a rounder, fuller flavour. Try these recipes below for latest must-haves in foodie fashion. For more recipes and ideas head to www.eatwelshlamb.co.uk
Cooking time: 25 minutes per 450g/½Kg (1lb) plus 25 minutes
Temperature: Gas mark 4-5, 180°c, 350°f
Lean racks of Welsh Lamb – 1 rack will make 1 mini crown & serve 2-3
90ml (6tbsp) dark rum
30ml (2tbsp) brown sugar
1 lime, rind and juice
30ml (2tbsp) fresh mint
30ml (2tbsp) fresh basil
Bruise the herbs to release the flavours. Add the rum, sugar and lime. Place in a shallow dish, add the lamb crowns, cover and leave in the fridge for about an hour (basting occasionally with marinade). Place into a foil lined roasting tray and scrunch the foil around the mini joints, pour over the juice. Roast in pre-heated oven for calculated cooking time. Serve with minted rice and roasted leeks.
Makes: 6 medium sized burgers
Cooking time: Approx 12 minutes
450g (1lb) Welsh Lamb mince
30ml (2tbsp) fresh mint, chopped
75g (3oz) feta, crumbled
In a bowl mix together lamb mince, fresh mint, black pepper and feta, combine well together. Shape into six medium sized burgers and cook under a preheated grill for approx 12 minutes or until thoroughly cooked. Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and a side dish of olives.
Cooking Time: 1½-2 hours
450g (1lb) lean Welsh Lamb shoulder, cut into large chunks
15ml (1tbsp) oil
2 cloves garlic, crushed
2 onions, peeled & cut into quarters
30ml (2tbsp) Rogan Josh or medium curry paste
½ butternut squash, peeled & cut into chunks (about 350g)
300ml (½pt) lamb stock
30ml (2tbsp) mango chutney
1 fresh mango, peeled & cut into chunks
200g (7oz) self raising flour
75g (3oz) suet
2 medium sized sweet potatoes, boiled, cooked & mashed
30ml (2tbsp) fresh coriander, chopped
In a large ovenproof pan or casserole heat oil add lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add butternut squash. Pour in lamb stock and mango chutney, and place in oven with lid on for 1½-2 hours or until meat is tender.
Mix together self raising flour with suet, boiled and mashed sweet potatoes and fresh coriander. Bind together with a little water and then make into about 8-10 balls, chill. Remove lid, add dumplings and mango chunks to curry 20 minutes before end of cooking and return to the oven uncovered.
Serve the curry with boiled rice and dumplings.