Welsh Lamb Three Ways with Leeks and Gravy

Method:

The Stock

– Roast any trimmings and bones until slightly browned but not burned (oven set to around 180-200°C).

– Add 1 ½  litre water and let this simmer for an hour.

– Strain into a clean saucepan. Skim off any fat then bring to the boil and reduce the liquid by a third. You should have around 500ml of strong stock

The breast

– In a hot pan, sear the breast until brown on all sides and place in a heavy based sauce pan. Pour over the stock, cover and braise gently for 2 hours. Leave in the cooking liquor until needed.

– When ready to assemble the dish. Lift out the breast and pat dry. Brush with a little oil and place in a frying pan, and cook until golden (about 10 minutes).

The shoulder

– Sear the diced meat in a little olive oil, then add the chopped onion and carrot, salt and pepper. Cover in stock and braise for around 40 minutes.

Pastry

– Suet crust is basically 2 parts self raising flour to one part minced or packet shredded suet, Salt and enough cold water are added to form a dough. Using the measurements below, make your own dough.

– Roll out the suet pastry and line 4 dariole moulds, leaving a circle of dough for each to act as lid. Spoon in the braised meat then cover with the circles of suet crust.

– These will need to steam for an hour.

The leeks

– Heat a knob of butter in a pan and sweat the chopped leek until soft. Add cream, salt, pepper and nutmeg, and heat through.

The loin

– Brush the loins with olive oil then sear on each side in a hot pan.

– Transfer to a roasting tray then cook in the oven (around 160°C) until pink, around 10 minutes. Leave to rest.

To assemble

– Spoon the leeks onto the plate. Turn out the steamed pudding and place the crisped breast alongside. Slice the loin fillet and lay on top of the leeks. Spoon over the braising gravy from the lamb breast.

And Bob’s your uncle!