Tasty Lamb & Beef Recipes
Welsh Lamb with
Laverbread Herb Sauce
INGREDIENTS
2 racks of PGI Welsh Lamb, cut in half (3-4 bones per person)
1 large handful fresh mint
1 large handful fresh parsley
1 garlic clove, crushed
1 dessert spoon small capers
6 cornichons
3 tbsp olive oil
2 lemons (zest of 2 lemons and juice of 1 lemon)
1 dessert spoon Welsh Laverbread (PDO)
4 tbsp breadcrumbs
1 tbsp oil
METHOD
Preheat oven to 200˚C / 180˚C fan / Gas 6.
Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to rest for 5 minutes.
Finely chop the mint, parsley, garlic and cornichons and place in a bowl. Add the olive oil, zest of 1 lemon, the lemon juice and laverbread and stir. Season to taste.
Heat the oil in a frying pan, add the butter and leave it to melt before adding the breadcrumbs. Toss the breadcrumbs in the butter and the oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the remaining zest (1 lemon).
Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.
Welsh Beef
Lasagne
INGREDIENTS
450g lean PGI Welsh Beef mince
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 red peppers, finely chopped
2 carrots, grated
400g tin of chopped tomatoes
2 tbsp tomato puree
150ml beef stock
1 tsp mixed herbs
Seasoning
For the cheese sauce:
50g unsalted butter
50g plain flour
500ml whole milk
1 tsp Dijon mustard
100g mature Welsh cheddar cheese, grated
12 lasagne sheets
METHOD
Preheat oven to 200°C / 180°C fan / Gas 6.
Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes.
To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well for about a minute. Slowly add the milk and bring to boil. Add the mustard and taking the pan off the heat, add 75g of the cheese.
In an ovenproof dish layer the mince mixture with lasagne sheets, creating 3-4 layers. Top with the cheese sauce, sprinkling the remaining cheese on top.
Place in the oven on the middle shelf for 45 minutes until the pasta is soft and the cheese is golden brown.
Welsh Lamb
Cawl
INGREDIENTS
650g PGI Welsh Lamb shoulder or neck, diced
Sprigs of fresh thyme
Seasoning
2l vegetable stock
1 tbsp oil
1 large onion, roughly chopped
3 whole leeks, washed, trimmed and sliced
4 large carrots, peeled and diced
½ swede or 2 parsnips, peeled
4 large potatoes or 12 small potatoes, scrubbed and diced
METHOD
In a large saucepan, fry the lamb until brown.
Add the onion and leeks, and cook for 2 minutes, until soft.
Add the remaining ingredients.
Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.
Best served with crusty bread and mature Welsh cheddar cheese.
Tasty Lamb & Beef Recipes
Welsh Lamb with
Laverbread Herb Sauce
INGREDIENTS
2 racks of PGI Welsh Lamb, cut in half (3-4 bones per person)
1 large handful fresh mint
1 large handful fresh parsley
1 garlic clove, crushed
1 dessert spoon small capers
6 cornichons
3 tbsp olive oil
2 lemons (zest of 2 lemons and juice of 1 lemon)
1 dessert spoon Welsh Laverbread (PDO)
4 tbsp breadcrumbs
1 tbsp oil
METHOD
Preheat oven to 200˚C / 180˚C fan / Gas 6.
Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to rest for 5 minutes.
Finely chop the mint, parsley, garlic and cornichons and place in a bowl. Add the olive oil, zest of 1 lemon, the lemon juice and laverbread and stir. Season to taste.
Heat the oil in a frying pan, add the butter and leave it to melt before adding the breadcrumbs. Toss the breadcrumbs in the butter and the oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the remaining zest (1 lemon).
Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.
Welsh Beef Lasagne
INGREDIENTS
450g lean PGI Welsh Beef mince
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 red peppers, finely chopped
2 carrots, grated
400g tin of chopped tomatoes
2 tbsp tomato puree
150ml beef stock
1 tsp mixed herbs
Seasoning
For the cheese sauce:
50g unsalted butter
50g plain flour
500ml whole milk
1 tsp Dijon mustard
100g mature Welsh cheddar cheese, grated
12 lasagne sheets
METHOD
Preheat oven to 200°C / 180°C fan / Gas 6.
Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes.
To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well for about a minute. Slowly add the milk and bring to boil. Add the mustard and taking the pan off the heat, add 75g of the cheese.
In an ovenproof dish layer the mince mixture with lasagne sheets, creating 3-4 layers. Top with the cheese sauce, sprinkling the remaining cheese on top.
Place in the oven on the middle shelf for 45 minutes until the pasta is soft and the cheese is golden brown.
Welsh Lamb Cawl
INGREDIENTS
650g PGI Welsh Lamb shoulder or neck, diced
Sprigs of fresh thyme
Seasoning
2l vegetable stock
1 tbsp oil
1 large onion, roughly chopped
3 whole leeks, washed, trimmed and sliced
4 large carrots, peeled and diced
½ swede or 2 parsnips, peeled
4 large potatoes or 12 small potatoes, scrubbed and diced
METHOD
In a large saucepan, fry the lamb until brown.
Add the onion and leeks, and cook for 2 minutes, until soft.
Add the remaining ingredients.
Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.
Best served with crusty bread and mature Welsh cheddar cheese.
Tasty Recipes
Welsh Lamb with Laverbread Herb Sauce
INGREDIENTS
2 racks of PGI Welsh Lamb, cut in half (3-4 bones per person)
1 large handful fresh mint
1 large handful fresh parsley
1 garlic clove, crushed
1 dessert spoon small capers
6 cornichons
3 tbsp olive oil
2 lemons (zest of 2 lemons and juice of 1 lemon)
1 dessert spoon Welsh Laverbread (PDO)
4 tbsp breadcrumbs
1 tbsp oil
METHOD
Preheat oven to 200˚C / 180˚C fan / Gas 6.
Score the fat on the lamb and season well. Sear the lamb in a hot non-stick pan until golden and place in the oven for 15 minutes. Remove the lamb from the oven and allow to rest for 5 minutes.
Finely chop the mint, parsley, garlic and cornichons and place in a bowl. Add the olive oil, zest of 1 lemon, the lemon juice and laverbread and stir. Season to taste.
Heat the oil in a frying pan, add the butter and leave it to melt before adding the breadcrumbs. Toss the breadcrumbs in the butter and the oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the remaining zest (1 lemon).
Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.
Welsh Beef Lasagne
INGREDIENTS
450g lean PGI Welsh Beef mince
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
2 red peppers, finely chopped
2 carrots, grated
400g tin of chopped tomatoes
2 tbsp tomato puree
150ml beef stock
1 tsp mixed herbs
Seasoning
For the cheese sauce:
50g unsalted butter
50g plain flour
500ml whole milk
1 tsp Dijon mustard
100g mature Welsh cheddar cheese, grated
12 lasagne sheets
METHOD
Preheat oven to 200°C / 180°C fan / Gas 6.
Dry fry the lean minced beef until brown. Add the onion, garlic, celery, and fry until softened. Add the remaining ingredients, stir, and simmer for 20 minutes.
To make the cheese sauce, melt the butter in a pan, adding the flour and stirring well for about a minute. Slowly add the milk and bring to boil. Add the mustard and taking the pan off the heat, add 75g of the cheese.
In an ovenproof dish layer the mince mixture with lasagne sheets, creating 3-4 layers. Top with the cheese sauce, sprinkling the remaining cheese on top.
Place in the oven on the middle shelf for 45 minutes until the pasta is soft and the cheese is golden brown.
Welsh Lamb Cawl
INGREDIENTS
650g PGI Welsh Lamb shoulder or neck, diced
Sprigs of fresh thyme
Seasoning
2l vegetable stock
1 tbsp oil
1 large onion, roughly chopped
3 whole leeks, washed, trimmed and sliced
4 large carrots, peeled and diced
½ swede or 2 parsnips, peeled
4 large potatoes or 12 small potatoes, scrubbed and diced
METHOD
In a large saucepan, fry the lamb until brown.
Add the onion and leeks, and cook for 2 minutes, until soft.
Add the remaining ingredients.
Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.
Best served with crusty bread and mature Welsh cheddar cheese.