What better way to celebrate the ‘feast day’ of St David, the patron Saint of Wales, than with one of its most famous exports, Welsh Lamb?
The high quality of the meat and its mouth-watering flavour has been created through the dedication and hard work of generations of Welsh farmers. Their high standards, good practices and animal husbandry are recognised by the PGI badge of authenticity, while the environment of lush pastures, herbs and heather are perfect for the Welsh lambs to graze on, and gives the meat its distinctive flavour.
Welsh Lamb and Rosemary Stuffed Leeks - Recipe courtesy of Welsh Lamb
225g (8oz) lean Welsh lamb mince
3 large leeks, washed and cut into 5cm/2" pieces and remove tough outer layers
5ml (1 tsp) vegetable oil
1 sprig fresh rosemary, leaves removed and finely chopped
5ml (1 tsp) dried cumin
5ml (1 tsp) cumin seeds
150ml (¼pt) lamb stock
15ml (1 tbsp) tomato purée
200ml approx small can chopped tomatoes (or ½ a large can)
Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.
Reserve the leek layers and finely chop. Place the whole leek pieces ‘end on' into a deep gratin type dish and prepare the mince mixture. Heat the oil in a large pan and add the lamb mince and brown.
Finely chop the centre of the leeks and add to the mince, alongwith the rosemary, cumin and cumin seeds, and the cook for 1-2 minutes. Add stock, purée and canned tomatoes. Bring to the boil.
Carefully spoon the mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon). Any remaining mince mixture can be spooned around the edge of the dish. Cover with foil and bake in the oven for 30-40 minutes - remove and check that outer layers of leek are tender (some ‘tougher' leeks may need slightly longer cooking). Serve the lamb dish with spiced rice and extra green vegetables.
|Photo courtesy of Welsh Lamb|