Some great recipes using PGI protected Welsh Lamb. For more recipes please see www.eatwelshlamb.com

Minted Welsh Lamb loin chops

You will need

  • 4-6 lean Welsh Lamb loin chops
  • 5ml (1tsp) olive oil
  • 30ml (2tbsp) mint jelly
  • 15ml (1tbsp) vegetable oil
  • 25g (1oz) butter
  • 900g (2lb) cooked new potatoes, cut in half
  • 2 cloves garlic, crushed
  • 100g (4oz) mixed mushrooms

Method

  1. Season chops and place on grill pan. Place under a pre-heated grill and cook for 8-10 minutes each side until cooked through and browned.
  2. Five minutes before the end of cooking time place the olive oil and mint jelly in a small dish and mix to break down and soften.
  3. Take a spoon and smear all over the lamb chops. Place back under grill and cook until browned.
  4. Meanwhile add the vegetable oil and butter to a pan and melt. Add the cooked new potatoes, garlic and mushrooms to the pan. Cook until the potatoes are brown and crisp, and mushrooms have softened.
  5. Serve with seasonal salad and spoon over any juices from the pan. Mint, indeed.

Slow Cooked Welsh Lamb tagine with lemon and mint

You will need

  • 450g (1lb) lean Welsh lamb cubes
  • 1 onion, cut into wedges
  • 15ml (1tbsp) ground cumin
  • 2.5ml (½tsp) ground cinnamon
  • 2.5ml (½tsp) ground ginger
  • 400g (approx) can chickpeas, drained
  • 300ml (½pt) lamb stock
  • 150ml (¼pt) orange and mango juice
  • 1 lemon, zest removed
  • Seasoning
  • 30ml (2tbsp) fresh mint, roughly chopped
  • 225g (8oz) couscous
  • Zest and juice 1 lemon
  • 30ml (2tbsp) fresh mint, roughly chopped

Method

  1. Pre-heat oven to Gas Mark 3, 170°C, 325°F Place lean lamb cubes, onion, cumin, cinnamon, ginger, chick peas, stock, juice and zest into a large casserole dish. Cover and cook for 1-1½ hours until the meat is tender.
  2. Remove lid and sprinkle on the couscous, lemon and seasoning.
  3. Replace lid and return to oven for about 20 minutes until liquid has absorbed (add a little more stock if a little too dry).
  4. Serve the tagine sprinkled with mint.

Welsh Lamb loin chops with cumin orange and maple syrup

You will need

  • 4 lean lamb loin chops
  • Zest and juice of 1 orange
  • 5ml (1tsp) ground cumin
  • 15ml (1tbsp) maple syrup

Method

  1. Mix together zest and juice of 1 orange, cumin and maple syrup. Add lean lamb loin chops. Mix well, cover and refrigerate for 1-2 hours to let the flavours infuse
  2. Place on grill pan and cook under a preheated grill or BBQ for 12-15 minutes.
  3. Serve with rustic rice salad (easy cook rice cooked with boiling water and a little orange juice, brown lentils (canned), orange roasted peppers, cucumber and coriander leaves with orange and olive oil dressing.

Welsh Lamb leg steaks with goats cheese

You will need

  • 2 lean Welsh Lamb leg steaks
  • 50g (2ozs) goats cheese
  • 5ml (1tsp) black peppercorns, crushed
  • 1 red pepper, deseeded and cut into quarters
  • 1 orange pepper, deseeded and cut into quarters
  • 15ml (1tbsp) olive oil

Method

  1. Cook the lamb leg steaks on a preheated barbecue or grill for approximately 12 minutes depending on thickness of steaks and how you like them cooked. Lightly brush peppers in a little oil and place beside the steaks, allow to cook until slightly softened and beginning to char. Take goats cheese and roll in peppercorns. Cut a thick slice and place on the hot steak, allow to melt slightly.
  2. Serve with grilled pepper, green salad and scatter with olives. Alternatively, you could use Welsh goats cheese with garlic and chives.

Welsh Lamb and mango curry

You will need

  • 450g (1lb) lean Welsh lamb shoulder, cut into large chunks
  • 15ml (1tbsp) oil
  • 2 cloves garlic, crushed
  • 2 onions, peeled & cut intoquarters
  • 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

Method

  1. 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.
  2. Pour in lamb stock and mango chutney, and place in oven with lid on for 1½-2 hours or until meat is tender.
  3. Meanwhile prepare dumplings: 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.
  4. Remove lid, add dumplings and mango chunks to curry 20 minutes before end of cooking and return to the oven uncovered.
  5. Serve the curry with boiled rice and dumplings.

Welsh Lamb mince ravioli with herb butter

You will need

  • 225g (8oz) lean Welsh lamb mince
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 300g (10oz) Pasta flour (grade zero)
  • 3 eggs
  • Salt
  • 2 large handfuls baby spinach leaves
  • Pinch nutmeg
  • Seasoning
  • 250g Ricotta cheese
  • 50g (2oz) butter
  • 30ml (2tbsp) fresh mint, roughly torn

Method

  1. Place the mince in a cold pan and place on the heat –’dry fry’ in its own juices until browned. Add the onion and garlic, and lightly cook. Add the spinach, stir until it wilts slightly and put to one side to cool slightly.
  2. Meanwhile make the Pasta: Into a bowl sieve the flour, make a well in the centre and add the eggs. Using your hand combine the ingredients together until you can pull the mixture together into a ball. Cover and leave to rest in the fridge for about 15 minutes.
  3. Finish the filling off by adding the nutmeg, seasoning and ricotta cheese.
  4. Roll out the pasta until extremely thin – using a pasta rolling machine. Place pasta sheets onto a board and place teaspoonfuls of the mixture in small piles on the pasta. Leave a boarder around each pile of filling of about 3cm.
  5. Cover with a second sheet of pasta and press firmly around the filling creating’little pillows’. Cut between each’pillow’ to create ravioli – you should have sufficient mixture for around 15 – 20 raviolis’
  6. Heat a large pan of water until boiling and cook ravioli in small batches of about 4 for about 4 minutes.
  7. Melt the butter with the mint and serve drizzled over the ravioli.
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