Thai style Welsh Lamb leg steak with ginger and tomato salad (serves 2)
Ingredients:
- 2 lean PGI Welsh Lamb leg steaks
- 2 tsp green Thai paste
- 1 garlic clove, finely chopped
- ½ tsp grated ginger
- 1 green chilli, deseeded and finely chopped
- 2.5cm root ginger, peeled and finely chopped
- Small knob of butter
- 1 tsp olive oil
- Black pepper
- 75g cherry tomatoes, halved
Method:
- Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic.
- Mix and rub over all sides of the steaks. Cover and leave until ready to cook.
- Prepare the salad – finely chop or pound together in a pestle and mortar the chilli and ginger until smooth. Add the oil and black pepper, and mix together.
- Add the tomatoes, mix together and leave to stand at room temperature until steaks are ready.
- Preheat a grill or griddle plate and cook the steaks for about 4-6 minutes each side depending on the thickness of the steak.
- When cooked, place on a plate, add a small knob of butter to the top of each steak and allow to stand for 3-5 minutes.
- Serve the steaks with the buttery juices and the ginger and tomato salad.
Griddled Welsh Lamb cutlets with lime and thyme butter (serves 2)
Ingredients:
- 4-6 PGI Welsh Lamb cutlets or chops (can also be made with leg steaks)
- Oil
- Black pepper
For the lime and thyme butter:
- 65g unsalted butter
- seasoning
- 1 lime, zest grated
- 1 tbsp thyme leaves, chopped
Method:
- Make the flavoured butter. Place the softened butter into a bowl and beat with a wooden spoon until it is soft and creamy, then add the seasoning, lime and thyme.
- Spoon the butter onto a piece of parchment paper or cling film and wrap it around the butter to make a sausage shape. Twist the ends to seal and place in the fridge to harden. (The butter can also be frozen).
- Pour a little oil onto the cutlets and, using a brush or hands, oil both sides of the cutlets.
- Heat a griddle pan or heavy based frying pan and when very hot, add the cutlets. Fry for 2-3 minutes each side for medium cooked cutlets. Take them out of the pan and place on the plate, slice the flavoured butter into ½ cm rounds and place one on each cutlet. Allow to stand/rest for a few minutes before serving, and for the butter to melt onto the cutlet.
- Serve with crushed new potatoes and green vegetables or a green salad.
- Serve with seasonal salad and spoon over any juices from the pan.
Spiced Welsh Lamb loin with dahl (serves 2)
Ingredients:
- 1 PGI Welsh Lamb eye of loin fillet
- 1 tbsp oil
- Small knob of butter
- ½ tsp crushed coriander seeds
- ½ tsp fennel seeds
- ½ tsp coarse ground black pepper
- Pinch of salt
For the dahl:
- 400g red lentils, rinsed
- 2 tsp turmeric
- 25g butter
- 2 tbsp cumin seeds
- ½ tbsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped
- 1 tsp garam masala
To serve:
- Small carton of natural yogurt
- ½ tsp turmeric
- Handful of fresh coriander, chopped
- Chapatis
Method :
- Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl.
- Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently. Add the turmeric and butter, stir, and cover with a lid until the lentils have softened.
- While the lentils are cooking, place the cumin seeds in a pan and dry fry for a few minutes. Remove the seeds from the pan. Using the same pan, add the oil and lightly fry the onion, garlic and chilli for a few minutes, then add the cumin seeds and garam masala. Stir this into the cooked lentils.
- In a separate pan, heat 1 tablespoon of oil and when hot, add the lamb and sear on all sides, making sure you don’t burn the spices. When seared, add the butter and continue cooking, spooning the melted butter over the lamb. Carefully cook for another 8 minutes or place in a small roasting tin and pop it into a hot oven for 8 minutes.
- Allow the lamb to rest for at least 5 minutes before carving into slices, and sprinkle over a pinch of salt.
- To serve, warm the chapatis and stir the turmeric into the yogurt. Spoon the dahl into 2 bowls and top with the lamb slices and a spoonful of the yogurt.