Local recipes from the National Parks
Recipe for slow-roasted Welsh lamb
- 1 large joint of Welsh mountain lamb
- 1 full head of garlic
- Some fresh thyme and rosemary
- 1 tablespoon olive oil
- 1 small glass of white wine
- Salt and pepper
- 2 fresh welsh leeks
- 200g Snowdonia Cheddar cheese
- 1 tablespoon flour
- 2 tablespoons milk
- 50g butter
How to make it:
- Preheat the oven to 240C
- Put the lamb into a roasting tin, rub with olive oil and season with salt and pepper. Pour the white wine around the lamb, and put in the hot oven for 30 minutes.
- Turn the oven down to 120C. Put rosemary and thyme around the lamb and cover with tin foil. Chop the head of garlic across its middle, and place both halfs cut-side up into the tin. Leave for 6 - 7 hours, check periodically and add more wine if bottom gets too dry.
- Slice leeks into discs and fry in butter on low heat until soft. Remove leeks, add the rest of the butter and the flour and whisk together. Add the milk and then when starting to simmer add in the grated cheddar. Whisk together until all the cheese has melted into a rich sauce. Put the leeks in a oven dish, pour the sauce on top and put in the oven at 180C for 15 minutes or until cheese is bubbling and browned on top.
- Remove the lamb and garlic from oven and let the meat rest for 20 minutes. Remove the garlic and herbs, and put the roasting tin on a hot hob. Add some flour and mix into juices with a whisk. Add some red wine, stock and redcurrent jelly to make a delicous gravy.
A wonderful meal for a big group of family and friends.