PGI Welsh Lamb* noisette with citrus laver butter and potato cake

Cooking Time
50
Portions
2

Ingredients

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  • g lean Welsh Lamb noisettes Halen Môn Sea Salt** and pepper
  • g salted butter, at room temperature
  • g zest of half a lemon and half an orange
  •   tbsp Welsh Laverbread
  • g cold mashed potato
  •   tbsp rolled oats
  •   tbsp each of oil and butter

  • 1

    Step 1

    Preheat the oven to 200°C/Gas mark 6.
  • 2

    Step 2

    Mix the butter, laverbread and citrus zest in a small bowl and shape into a cylinder. Wrap in greaseproof paper and refrigerate until required.
  • 3

    Step 3

    Heat the oil in a heavy based, oven-proof frying pan, season the meat on both sides with the salt and pepper and sear for 2-3 minutes on both sides. Slice half the butter and pop on top of each noisette, then transfer to the oven and cook for a further 10-12minutes depending on how pink you like your lamb. Remove from the oven and leave to rest in a warm place.
  • 4

    Step 4

    In the meantime mix the potato with the laverbread and oats, season with pepper and shape into 4 potato cakes of about 2-3cm thickness. Leave them at room temperature. In another frying pan, heat the butter and oil and fry the potato cakes until they are golden and crispy on all sides.
  • 5

    Step 5

    To serve, slice the remaining butter and put a slice on each cooked noisette and plate with the potato cake along with any lamb juices.

Ingredients

Increase Portion Size

  • g lean Welsh Lamb noisettes Halen Môn Sea Salt** and pepper
  • g salted butter, at room temperature
  • g zest of half a lemon and half an orange
  •   tbsp Welsh Laverbread
  • g cold mashed potato
  •   tbsp rolled oats
  •   tbsp each of oil and butter