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