Welsh Lamb Dinner

Marilyn Monteith puts together all the components of a hearty Welsh dinner by accompanying a succulent meat casserole with root vegetable mash, new potatoes, leeks and cabbage
Welsh Lamb Dinner
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 30 minutes plus 30 mins marinading
  • Effort: medium

Ingredients

For the lamb

  • 700 g boneless leg of lamb, diced
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 large potatoes, peeled and thinly sliced
  • 300 ml lamb stock
  • 2 tsp cornflour

For the marinade

  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp English mustard
  • 1 tbsp chopped mint
  • pinch dried herbs de provence

For the leeks

  • 2 large leeks, sliced and rinsed
  • 1 clove garlic, finely chopped
  • 1 tbsp snipped chives
  • 1 tbsp olive oil

For the mash

  • 900 g carrots, diced
  • 450 g parsnips, diced
  • 450 g swede, diced

For the vegetables

  • 1.4 kg new potatoes, scrubbed
  • 1 sweetheart cabbage, shredded
  • ½ large Savoy cabbage, shredded

Method

1. For the lamb: put the lamb in a mixing bowl. Whisk together all the marinade ingredients and pour them over the meat, then stir well to ensure the pieces are coated evenly. Cover the bowl and leave the lamb to marinate for 30 minutes at room temperature.

2. For the leeks: put the leek slices in a shallow ovenproof dish. Mix together the garlic, chives and olive oil. Pour this mixture over the leeks and stir, then cover the dish with foil; set aside.

3. Now assemble the lamb dish. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and fry them together, stirring for 2 minutes before adding the lamb; scrape in any marinade and meat juices which have accumulated in the bowl. Continue frying for a further 15 minutes, or until the meat is browned.

4. Preheat the oven to 180C / gas 4. Roughly scatter the potatoes over the bottom of a medium flameproof casserole, keeping enough to one side to use as a top layer. Put the lamb mixture on top of the potatoes, pour over the stock and cover with the remaining potato slices. Put the lid on the casserole and place it, and the dish containing the leeks, in the oven. Roast for 1 hour.

5. For the mash: put the carrots, parsnips and swede in a large pan, cover them with water, add a little salt and bring to the boil. Partially cover the pan and boil for 10 minutes, then reduce the heat, simmer for a further 40 minutes, or until very tender.

6. For the vegetables: cut any of the larger new potatoes in half and then put all of them in a pan. Cover with cold water, add a pinch of salt, bring to the boil and cook for 20 minutes, or until tender. Place both the cabbages in a steamer and steam them over the potatoes as they cook.

7. Remove the lamb casserole and leeks from the oven and tip everything into a large saucepan. Mix the cornflour with a little cold water to form a smooth paste, add it to the lamb and cook over a medium heat, stirring well as it thickens. Leave it simmering gently while you finish off everything else.

8. Put the leeks into a frying pan over a high heat and fry them for about 2 minutes until browned. Drain the root vegetables and mash them together thoroughly, then drain the new potatoes. Season all the vegetables to taste. Tip all of the vegetables into warmed serving dishes and serve them with the lamb.

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