PGI Welsh Lamb noisette with citrus laver butter and potato cake

Noisette is a boneless, lean cut from the loin and is full of flavour. Welsh Laverbread complements the sweetness of the Welsh Lamb, as discovered by the historian and traveller George Borrow in the 1 9 th century.

Serves 2 | Prep 2 0 minutes | Cook 3 0 minutes


4 lean Welsh Lamb noisettes

Halen Môn Sea Salt and pepper

5 0 g salted butter, at room temperature

Zest of half a lemon and half an orange

1 tbsp Welsh Laverbread

250g cold mashed potato

2 tbsp rolled oats

1 tbsp each of oil and butter

1 Preheat the oven to 200°C/Gas mark 6.

2 Mix the butter, laverbread and citrus zest in a small bowl and shape into a cylinder. Wrap in greaseproof paper and refrigerate until required.

3 Heat the oil in a heavy based, oven‐proof frying pan, season the meat on both sides with the salt and pepper and sear for 2 ‐3 minutes on both sides. Slice half the butter and pop on top of each noisette, then transfer to the oven and cook for a further 1 0 ‐1 2 minutes depending on how pink you like your lamb. Remove from the oven and leave to rest in a warm place.

4 In the meantime mix the potato with the laverbread and oats, season with pepper and shape into 4 potato cakes of about 2 ‐3 cm thickness. Leave them at room temperature. In another frying pan, heat the butter and oil and fry the potato cakes until they are golden and crispy on all sides.

5 To serve, slice the remaining butter and put a slice on each cooked noisette and plate with the potato cake along with

any lamb juices.

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