Nutrition Facts
Welsh lamb
Amount Per Serving
Calories 503
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1407mg61%
Potassium 136mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Welsh lamb
There are two parts to this professional level dish
Servings: 4
Calories: 503kcal
Equipment
- Water bath
- 4 pans
- Blender
Ingredients
- 2 lamb bellies with the rib bones still attached ask your butcher for these
- salt to season
For the glaze:
- 100 ml soya sauce
- 100 ml white wine vinegar
- big sprig of fresh mint
- 100 g brown sugar
For the loin:
- 1 lamb loin with the fat still attached
- 1 white skin onion peeled down to the nice centre piece
- bunch of fresh mint
- 500 ml Mint kombucha
- salt
- butter
- 3 g agar jelly (available in large supermarkets)
- Glaze from rib recipe (see instructions)
Method
For the lamb rib:
- Lightly season both sides of the lamb bellies.
- Vacuum tightly in a bag and cook at 68°C in a water bath for 24 hours or until bones can be removed easily. Take out of bath and press in the fridge for 24 hours.
- Portion the belly into individual ribs and trim to expose the bone on one side so it can be picked up and eaten.
For the glaze:
- Reduce all the ingredients together slowly in a pan until thick.
To serve:
- Cook the individual ribs in a pan on all sides until golden brown and crispy, and pop into a hot BBQ to finish.
- Brush on the glaze until nice and sticky and finish with fresh chopped mint.
For the loin:
- Score the fat on the lamb and season with salt. In a pan, cook slowly on the fat side for about five minutes on a medium heat. Flip onto the meat side and add a knob of butter and leave to rest until cooked to medium.
- Put 250ml of mint kombucha into a pan. Add 3g of agar and bring to the boil. Leave to set in the fridge. Blend once set hard with the remaining mint kombucha and pass.
- To finish the dish, take four slices of lamb and brush with the glaze from the ribs. Very thinly slice the onion (with a mandolin) over the top of the lamb. Spoon over the kombucha agar mixture and chop over some fresh mint.
Nutrition
Calories: 503kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1407mg | Potassium: 136mg | Fiber: 1g | Sugar: 26g | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg