by Rhys Flowers | Jul 18, 2022
For the pickled mushrooms: put all the ingredients, except the mushrooms, in a saucepan and bring to the boil. Meanwhile, cut the cannon of lamb into approximately 2cm slices. Butterfly-cut each slice, place the slices between two sheets of baking paper or cling film...
by Rhys Flowers | Feb 25, 2022
Blanch the tomatoes in boiling water and cool down in iced water. Peel them and leave on the side for later. Boil the potatoes until soft at the core but still firm, drain, and leave to cool down completely, then slice at 1cm and set aside. Remove the excess fat from...
by Rhys Flowers | Nov 30, 2021
Recipe courtesy of Hungry Health Happy Put the lamb chops, 2 tablespoons of olive oil, garlic, rosemary, lemon juice and zest and the salt and pepper in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes. Preheat...
by Rhys Flowers | Oct 11, 2021
Recipe courtesy of Rocket & Squash. If you have leftovers from Rocket & Squash’s Welsh Lamb with leeks and chickpeas recipe, Edward suggests turning the leftovers into this delicious hummus dish. Warm the chickpeas and leeks (and any lamb...
by Rhys Flowers | Aug 1, 2021
Take the leg steaks out of the fridge and allow to reach room temperature. To make the chimichurri, place everything in a food processor and whizz up leaving the texture fairly coarse. Add a little extra oil if required. If making by hand, finely chop everything and...
by Rhys Flowers | Aug 1, 2021
Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet). After marinating, thread the cubes onto skewers and allow to reach room...
by Rhys Flowers | Feb 26, 2021
Recipe courtesy of Food & Drink Wales. Preheat the 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...
by Rhys Flowers | Feb 22, 2021
Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl. Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently....
by Rhys Flowers | Feb 22, 2021
Take the lamb cutlets and cook under a preheated grill or on a hot barbecue for 8-12 minutes. Meanwhile make the butter: mix together the softened butter with zest of lime and juice, and finely chopped stem ginger. Place a spoonful of butter onto the lamb cutlets and...
