Happy St David’s Day! We love Wales. We go every year on holiday and I have done since a child. So, I have a real fondness for Welsh lamb and today I’m showing it a bit of love by sharing a Welsh lamb recipe.
I’m really happy about the fact that Welsh Lamb now has a PGI badge of authenticity – which means it has Protected Geographical Indication. This is in recognition of the fact that Welsh lamb is of a particular quality and has a flavour that has been preserved through the dedication and hard work of generations of Welsh farmers. The PGI status of Welsh lamb also marks high standards and good practices whilst the environment of lush pastures, herbs and heather are perfect for the Welsh lambs to graze on, giving the meat its distinctive flavour.
I can testify as to the lush pastures of Wales and we always enjoy buying and eating Welsh lamb as a family, whether it’s in a tasty Shepherd’s Pie, flash-fried lamb steaks or a lovely slow-roasted shoulder or leg on a Sunday.
Here’s a recipe to tickle your tastebuds today, using seasonal leeks in celebration of a day dedicated to St David, the patron Saint of Wales.
Thank you to www.eatwelshlamb.co.uk for the recipe. You can also find plenty more recipes on their website, including Cranberry and Soy Glazed Lamb Cutlets and another of my favourite, Lamb Burgers with Hot Coleslaw.
Welsh Lamb and Rosemary Stuffed Leeks
Published with permission
· 225g (8oz) lean Welsh lamb mince
· 3 large leeks, washed and cut into 5cm pieces and outer layers removed
· 5ml (1 tsp) vegetable oil
· 1 sprig fresh rosemary, leaves removed and finely chopped
· 5ml (1 tsp) dried cumin
· 5ml (1 tsp) cumin seeds
· 150ml (¼pt) lamb stock
· 15ml (1 tbsp) tomato purée
· 200ml approx small can chopped tomatoes (or ½ a large can)
1. Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.
2. Reserve the leek layers and finely chop.
3. Place the whole leek pieces ‘end on’ into a deep gratin type dish and prepare the mince mixture.
4. Heat the oil in a large pan and add the lamb mince and brown.
5. Finely chop the centre of the leeks and add to the mince, alongwith the rosemary, cumin and cumin seeds, and the cook for 1-2 minutes.
6. Add stock, purée and canned tomatoes. Bring to the boil.
7. Carefully spoon the mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).
8. Any remaining mince mixture can be spooned around the edge of the dish.
9. Cover with foil and bake in the oven for 30-40 minutes – remove and check that outer layers of leek are tender (some ‘tougher’ leeks may need slightly longer cooking).
10. Serve the spiced rice and extra green vegetables
What’s your favourite lamb recipe? Happy St David’s Day!