Welsh Saltmarsh Lamb with Pickled Damsons, Black Mountain Liqueur and Garlic Mash

From Angela Grey, a mouth-watering combination of succulent Welsh lamb with a rich syrupy glaze and creamy garlic mash
By Angela Gray
Welsh Saltmarsh Lamb with Pickled Damsons, Black Mountain Liqueur and Garlic Mash
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 tbsp vegetable oil
  • 6 saltmarsh leg of lamb, steaks
  • 150 ml lamb stock, preferably home-made
  • 2 tbsp Black Mountain liqueur
  • 175 g pickled damsons
  • wilted spinach, to serve

For the garlic mash:

  • 1 kg evenly sized floury potatoes
  • 1 tbsp salt
  • 2 cloves garlic, crushed
  • 150 ml crème fraiche or double cream
  • black pepper


1. First make the garlic mash. Put the potatoes in a large saucepan with enough water to just cover them. Add the salt and cover with a tight-fitting lid. Bring to the boil, then simmer gently, with the lid on, for about 20 minutes until tender. Drain well and put back in the pan.

2. Break up the potatoes with a masher. Stir in the garlic and crème fraîche, then beat with a whisk or wooden spoon until smooth and fluffy. Season to taste. Transfer to a warm serving dish, and keep warm

3. To cook the lamb, heat the oil in a frying pan large enough to take the steaks in a single layer. Add the steaks and fry over medium heat, turning, until nicely browned. Remove from the pan and arrange on top of the potatoes.

4. Pour the lamb stock into the pan, stirring to scrape up any sediment. Stir in the liqueur and the pickled damsons. Bubble for a few minutes until reduced to a lovely glaze.

5. Drizzle the glaze over the lamb and garlic mash.

6. Serve with wilted spinach.

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