Roasted Welsh Lamb racks with Christmas pudding crust of almonds, cranberries and lemon
If you fancy something other than turkey this Christmas, then why not try Welsh lamb? This recipe has a crumbly crust of Christmassy flavours. Serve with roast potatoes, braised red cabbage and sprouts.
2 lean racks of Welsh Lamb
50g (2oz) ground almonds
25g (1oz) dried cranberries,
1 lime, juice and rind
30ml (2tbsp) brandy
5ml (1tsp) mixed spice
Preheat the oven to Gas 4-5, 180ºC, 350ºF
Put all of the crust ingred-ients into a large bowl and mix well.
When that’s done, lightly brush the racks with oil and press the ‘crust’ mixture all over the fat area and work it until well covered.
Place on a foil lined tray and bake loosely covered with foil for about 20 minutes, then remove the foil and bake for a further 20 minutes.
Allow to rest and cool for a few minutes before carving. The crust will be crumbly, so carefully carve and serve, adding any deliciously crumbly bits to each plate.
These are so delicious it’s highly unlikely there’ll be any cutlets left, but if there are, serve them cold with your favourite chutney and a wonderful winter coleslaw of red cabbage, apples, red onion and a dollop of garlic mayo.
Christmas Welsh Lamb Wellington
Filled with a pate of mushrooms, chestnuts, garlic and cranberries, this pastry covered Welsh Lamb is bursting with flavour. Bake until golden brown and serve with homemade port sauce, created with the leftover juices from thelamb and redcurrant jelly. This recipe calls for seasonal steamed vegetables, or red cabbage braised with apples and red wine.
2 Long pieces of Welsh lamb neck fillet or loin eye muscle each weighing approx 225g (8oz)
25g (1oz) butter
100g (4oz) button mushrooms, sliced
50g (2oz) tinned chestnuts, chopped
3 cloves garlic, crushed
3 sprigs fresh thyme, leaves removed
25g (1oz) dried cranberries
45ml (3tbsp) port
For the port sauce:
100ml (4floz) port
30ml (2tbsp) redcurrant or cranberry sauce
500g pack of pre-made puff pastry
Plain flour for rolling
1 egg, beaten
Pre heat oven Gas Mark 6, 200°C, 400°F
Season the lamb. Heat half the butter in a pan and sear the lamb on all sides for 5 minutes until brown all over. Remove and set aside.
Heat the remaining butter and gently fry the mushrooms, chestnuts, garlic, thyme and cranberries for about 3-4 minutes. Add the port and allow to bubble for about a minute.
Place the mixture in a small bowl and leave to cool slightly. Save the ‘dirty’ pan to use for the sauce. Cut the pastry block in half and roll into a large rectangle about 5mm thick (big enough to wrap around the lamb). Spoon half the mushroom mixture down the centre of the rectangle and place the lamb on top.
Brush the edges of the pastry with the beaten egg, fold in both ends followed by the sides wrapping the pastry around the meat.
Place on a baking tray, seam side down. Repeat with the second piece of lamb. Brush the pastry all over with the remaining beaten egg and decorate with pastry trimmings if you wish. Bake in preheated oven for 20-25 minutes until pastry is golden brown.
Make port sauce: Heat the pan used for cooking the mushroom mixture, add the port and swirl around pan to get all the juices etc into the mixture. Add the redcurrant jelly and simmer for about 10 minutes to reduce slightly. Remove the wellingtons from the oven and leave to rest for 5-10 minutes before carving into thick slices.
Serve with port sauce and seasonal steamed vegetables or red cabbage braised with apples & red wine.
See more: eatwelshlambandwelshbeef.com/en/recipes/christmas-welsh-lamb-wellington