Welsh Lamb with laverbread herb sauce

  • Prep time 20 mins
  • Cook time 20 mins
  • Serves 4


  • 2 racks of PGI Welsh Lamb, cut in half (3-4 bones per person)
  • 1 large handful fresh mint
  • 1 large handful fresh parsley
  • 1 garlic clove, crushed
  • 1 dessert spoon small capers
  • 6 cornichons
  • 3 tbsp olive oil
  • 2 lemons (zest of 2 lemons and juice of 1 lemon)
  • 1 dessert spoon Welsh Laverbread (PDO)
  • 4 tbsp breadcrumbs
  • 1 tbsp oil
  • 15g butter


Recipe courtesy of Food & Drink Wales.


  1. Preheat the oven to 200˚C / 180˚C fan / Gas 6.
  2. 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 to rest for 5 minutes.
  3. Finely chop the mint, parsley, garlic and cornichons and place in a bowl. Add the olive oil, zest of 1 lemon, the lemon juice and laverbread and stir. Season to taste.
  4. Heat the oil in a frying pan, add the butter and leave it to melt before adding the breadcrumbs. Toss the breadcrumbs in the butter and the oil. Cook over a medium heat until crisp and golden. Remove from the heat and add the remaining zest (1 lemon).
  5. Divide the cutlets and serve with the dipping sauce and lemon breadcrumbs.
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