Slam in the lamb; FOOD & DRINK Welsh lamb isn't just a meat to enjoy for your Sunday lunch - there are so many amazing dishes that can be created. Here are some recipes to try.
To help kick-start the Welsh lamb season, Hybu Cig Cymru - Meat Promotion Wales has unveiled a series of mouthwatering recipes showing its versatility.
Being awarded Protected Geographical Indication (PGI) takes into consideration how factors such as the clean air and spring water, fresh grass and fragrant heather all contribute to create a uniquely delicious product, with Welsh lamb sharing this coveted status with other iconic food and drink, such as Champagne and Parma ham.
The new series of recipes range from a Welsh lamb and pesto pizza through to more traditional dishes such as Welsh lamb faggots, so there's sure to be something to suit all tastes.
Here we reproduce three recipes you may like to try at home. And if you enjoy them, there are many more to be explored at eatwelshlamb.com Herb-crusted pulled Welsh lamb shoulder Ingredients Shoulder Welsh lamb on the bone (can be made with boneless shoulder) Handful fresh thyme leaves, chopped 1 sprig rosemary, chopped 1tbsp oil 1 lemon, zest and juice 4 garlic cloves, roughly chopped 1tbsp cumin seeds 1tsp fennel seeds 1/2tsp coarse black pepper 1/2tsp sea salt 100ml water Method Pre heat oven to 160C/Gas 3-4. Place the Welsh lamb shoulder in a deep roasting tin.
Place the garlic, seeds and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
Make a few slits in the surface of the shoulder and rub the herby mixture all over the surface. Add the water into the tin.
Place in the oven for 45 minutes until crust has browned, then cover with foil and return to the oven for approximately 21/2 hours until the meat is very tender, basting occasionally.
Remove from the oven and rest for 20 minutes. To pull/shred the meat, use two forks to pull the meat off the bone.
Delicious served in flatbreads with a minty yogurt dip and crispy salad, or have a go at making our crispy Welsh lamb pancake recipe. You can also serve the Welsh lamb sliced with vegetables and gravy as a roast shoulder of Welsh lamb.
Tandoori Welsh lamb chops Ingredients 8 Welsh lamb chops (loin, chump or cutlets) Marinade: 150g natural yogurt 4 garlic cloves, crushed 2.5cm fresh ginger, grated 1tbsp paprika 1tbsp ground cumin 2tsp garam masala 1tsp mild chilli powder 1 lemon, rind and juice (keep rind for salad) Tomato Salad: 2 large tomatoes, finely diced 1/2 cucumber, finely diced 1 red onion, finely diced Handful chopped mint Lemon rind Yogurt dip Small carton natural yogurt Handful chopped mint 1 lime, zest and juice of 1/2 lime 1tbsp sweet chilli sauce Method In a large bowl mix all the ingredients for the marinade, stirring well.
Add the chops and coat thoroughly. Cover and leave in fridge for at least 2-4 hours.
Remove the chops from the fridge 30 minutes prior to cooking.
Make the salad by mixing all the ingredients together and put in serving bowl.
To make the dip, just stir all the ingredients together and place in small dish.
The Welsh lamb chops can be cooked in the oven, grilled, pan-fried - ideally on a griddle pan or on the BBQ.
To cook, scrape a little of the marinade off the chops, lightly oil your pan or grill tray and cook for approximately 5-6 minutes each side, depending on their thickness and how you like your Welsh lamb cooked.
Rest for 5 minutes and serve with the salad, dip and warmed flatbreads.
Crispy Welsh lamb with pancakes Ingredients Leftover pulled Welsh lamb or shred leftover roast Welsh lamb Dash of oil 1/2tsp Chinese five-spice powder Pack Chinese pancakes 1/2 jar hoisin sauce 1/2 cucumber cut into thin matchsticks Bunch spring onions, cut into thin slices Method To crisp the Welsh lamb - heat the oil in a frying pan and add the five-spice powder, stir through then add the shredded Welsh lamb and stir gently for approximately 10 minutes to crisp up the Welsh lamb and ensure it's piping hot.
Warm the pancakes as instructed on packet.
Spread a little hoisin sauce over each pancake, top with vegetables and hot lamb. Roll up into pancake rolls.