RECIPES
We're working with young Chef Luke Thomas, who's has created some lovely recipes, just for us, using fresh Farm Shop ingredients.
Luke's first delicious recipe is Rack of Welsh Lamb and Samphire.
If you haven't tried Samphire before it's a vibrant green stalk that is in season right now, similar to baby asparagus, with a distinctive crisp and salty taste.
Rack of Welsh Lamb and Samphire
Serves 2
- Rack of Hawarden Estate Welsh Lamb
- Small handful of samphire - available fresh from Hawarden Estate Farm Shop
- Small handful of peas
- Small handful of broad beans
- Small handful of baby carrots (halved)
- Small handful of shallots (halved)
- 100ml chicken stock
- 2 tbsp butter
- Olive oil
- Salt and pepper
Method
- Heat some oil in an oven proof frying pan. Season the lamb with salt and pepper and place in the pan, fat side down. Colour all sides of the lamb then add 1 tbsp of butter and baste. Then place the lamb in the oven for around 10 - 15 mins depending on its size.
- Next, heat 1 tbsp of butter in a sauce pan, add the carrots and shallots and cook for 2 mins to soften. Then add the chicken stock and cook for 2 mins.
- Add the samphire, peas and broad beans and cook for a further 2 mins.
- Remove the lamb from the oven and rest for 5 mins.
- Season the samphire mixture to taste - samphire is naturally salty.
- Place the samphire mixture on a bowl or plate. Carve the lamb and arrange on top of the samphire. Again, season to taste.
- Finally, pour on any pan juices from the lamb and serve - delicious!