Mains
Welsh Lamb Cutlets with Rosemary and Leeks
The Quirky Foodster Team
Ingredients
- 8 lamb cutlets
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 3 leeks, sliced
- 2 tbsp butter
- 100 ml (1/3 cup plus 1 tbsp) chicken or vegetable stock
- Salt and pepper, to taste
Method
- Rub the lamb cutlets with olive oil, garlic, rosemary, salt and pepper, and let marinate for 15-20 minutes at room temperature.
- Meanwhile, melt the butter in a saucepan over medium heat and sauté the leeks until softened, about 6-8 minutes.
- Add the stock and simmer for a further 8-10 minutes, until the leeks are tender and the liquid has reduced slightly.
- Heat a frying pan over medium-high heat and sear the lamb cutlets for 3-4 minutes per side for medium doneness, adjusting time to preference.
- Rest the lamb for 5 minutes before serving.
- Serve the cutlets on a bed of braised leeks.
Introduction: Welsh lamb, prized for its quality and reared on the country's rolling hills, is celebrated in this simple, elegant main pairing tender cutlets with fresh rosemary and braised leeks, showcasing the natural flavour of one of Wales's most famous exports.
Cultural Background: Welsh lamb, prized for its quality and reared on the country's rolling hills, is celebrated in this simple, elegant main pairing tender cutlets with fresh rosemary and braised leeks, showcasing the natural flavour of one of Wales's most famous exports.
Tips: Let the lamb come to room temperature before cooking for even searing. Resting the meat after cooking allows the juices to redistribute for a more tender result. Don't overcrowd the pan when searing — cook in batches if needed for a good crust.
Variations: Add a splash of white wine to the leeks for extra depth. Serve with a redcurrant or mint sauce, a classic pairing for lamb. Add small roasted potatoes alongside for a fuller meal. Not applicable in its traditional form; the dish is defined by lamb.
Storage: Refrigerate cooked lamb and leeks separately in airtight containers for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat; take care not to overcook the lamb further when reheating.
Nutrition: Per serving (approx., 2 cutlets): 380 kcal, 28 g protein, 8 g carbohydrates, 26 g fat, 2 g fibre.
FAQs:
Q: What makes Welsh lamb special?
A: Welsh lamb is raised on the country's lush hillside pastures, giving it a distinctive, well-regarded flavour and tenderness prized both nationally and internationally.
Q: How do I know when the lamb is cooked to my liking?
A: Use a meat thermometer — around 55-57°C (130-135°F) for medium-rare, or adjust cooking time based on cutlet thickness and personal preference.
Q: Can I use a different cut of lamb?
A: Yes, though cutlets cook quickly and evenly, making them ideal for this simple preparation; a rack of lamb can also be used, adjusting cooking time accordingly.
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