Holidays & Special Occasions
Roast Welsh Lamb with Leeks and Laverbread Sauce
The Quirky Foodster Team
Ingredients
- 1.8 kg (4 lb) leg of Welsh lamb, bone-in
- 4 garlic cloves, slivered
- 3 tbsp fresh rosemary, chopped
- 3 tbsp olive oil
- 6 leeks, halved lengthways
- 200 g (7 oz) laverbread
- 2 tbsp butter
- 1 tbsp lemon juice
- 250 ml (1 cup) lamb or vegetable stock
- Salt and pepper, to taste
Method
- Preheat the oven to 220°C (425°F).
- Make small incisions all over the lamb and insert the garlic slivers.
- Rub the lamb with olive oil, rosemary, salt and pepper, and place in a roasting tray.
- Roast for 20 minutes at the high temperature, then reduce the oven to 180°C (350°F) and continue roasting for a further 1 hour to 1 hour 15 minutes, until a meat thermometer reads about 60°C (140°F) for medium, adjusting to preference.
- Add the halved leeks to the roasting tray for the final 30 minutes of cooking, turning once, until tender and lightly caramelised.
- Meanwhile, make the laverbread sauce: melt the butter in a small saucepan, stir in the laverbread, lemon juice and stock, and simmer gently for 8-10 minutes until warmed through and slightly thickened.
- Rest the lamb for 15-20 minutes before carving.
- Serve the sliced lamb with the roasted leeks and warm laverbread sauce spooned over.
Introduction: This celebratory roast brings together three of Wales's most iconic ingredients — lamb, leeks and laverbread — into a single centerpiece dish, traditionally prepared for St.
Cultural Background: This celebratory roast brings together three of Wales's most iconic ingredients — lamb, leeks and laverbread — into a single centerpiece dish, traditionally prepared for St. David's Day (March 1st) celebrations and other significant Welsh family gatherings.
Tips: Resting the lamb properly after roasting is essential for a tender, juicy result — don't skip this step. Use a meat thermometer for the most reliable doneness check. The laverbread sauce should be gently warmed, not boiled hard, to preserve its delicate flavour.
Variations: Add roasted root vegetables to the tray for a fuller festive spread. Serve with a red wine and rosemary gravy alongside the laverbread sauce. Add a Welsh cheese course to follow, in keeping with St. David's Day tradition. Not applicable in its traditional form; the dish is centred on a whole leg of lamb.
Storage: Refrigerate leftover lamb and leeks in an airtight container for up to 3 days; the sauce is best made fresh.
Reheating: Reheat lamb slices gently, covered, in a low oven at 150°C (300°F) to avoid drying out; make a fresh batch of sauce if needed.
Nutrition: Per serving (approx.): 480 kcal, 42 g protein, 8 g carbohydrates, 30 g fat, 3 g fibre.
FAQs:
Q: Why is this dish associated with St. David's Day?
A: It brings together Welsh lamb and leeks, both iconic national symbols and produce, making it a fitting centerpiece for Wales's national day on March 1st.
Q: Can I make the laverbread sauce ahead of time?
A: It's best made fresh close to serving, as its delicate flavour and texture are best right after warming through.
Q: What's the best way to check the lamb is cooked to my liking?
A: Use a meat thermometer — around 60°C (140°F) for medium, adjusting up or down a few degrees to your preference.
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