Welsh Lamb is the BEST-anyone got any Great Sauces or accompaniment ideas other than Mint or redcurrent please

Question

I am English but Welsh lamb is the BEST inthe world.I need great sauce or accompniment ideas without detracting from the pure beautiful flavour of the Lamb.Sorry but Mint is good but the acidity is jut too much and overpowers the delicate flavourfullness of what is THE KING of meats

Answer 1

As a chef, I agree. Welsh lamb is magnificent. Don't do a pour-over sauce. Instead, prepare a jus. Deglaze the pan in which you have cooked your lamb, add dill, a touch of tomato puree and a wee bit of dijon mustard. Heat briefly, if liquid is needed, add a bit of sherry vinegar and a smidgen of brown sugar. Spoon this over your lamb, and enjoy.

Answer 2

I though Wiltshire Horn was supposed to be the best?
Anyway....

Marianate the meat in garlic, tyme, basil and rosemary (make a paste of it) for at least 24 hours. Just rub the good stuff in by hand and cover the whole piece of meat. Put the meat inside a ziplock bag and insert it in the fridge. When you roast the meat (or BBQ) make a port sauce (separate) with it. Port sauce is also good with duck. If you roast it, keep the juice and add that to the cooking port sauce.

Don't mariante for too long or it will be too strong.

Enjoy.

Answer 3

I always say that the kings of foods deserve the king of sauces - HP sauce (or any decent brown sauce). For a delicate meat just a small scrape of sauce will add a gorgeous tang without damaging the flavour - careful don't drown the meat with it! Yes a small scape of HP on the meat is just what you need.

Answer 4

I make an onion sauce in the winter when I have no mint. Just add onion, sliced or chopped, to a basic white sauce. Can be as much or little as you like. Lamb is my favourite.

Answer 5

a little bit of white wine poured over (if we are talking about roasting a leg) i also like crushed garlic, fresh rosemary and bacon in a paste pushed into little cuts in the skin. cant say ive tried welsh lamb but i do love the nz stuff (as its where im from) i recommend you try kumara sweet potatoes roasted in the pan with the lamb. you can only get them from sainsburys they are native to NZ, a maori specialty! good stuff and totally different from those horrible orange sweet potatoes you have here.

Answer 6

I reckon its best left on its own, best things in life are the simple things. Your right Welsh Lamb is the best!

Answer 7

Leg of Lamb with Garlic Sauce

Everyone who has eaten this dish says it's the best Leg of Lamb they've ever tasted. I agree, and I can verify that it’s the highlight of one of the most requested classes I have ever taught. Just be sure you don't overcook the meat. Lamb tastes best when it’s rare and juicy.

makes 6 [or so] servings, with lots of leftovers for sandwiches!

1 5-pound leg of lamb, with the bone in
6 garlic cloves, slivered
12 anchovy fillets, coarsely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Sea salt and freshly ground black pepper to taste

Garlic Sauce:
24 garlic cloves, peeled, left whole
1 cup dry red wine (such as Côte du Rhône)
2 tablespoons finely chopped parsley (preferably flat-leaf)

1. Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg. If you want a slightly smaller leg, have him (or her!) shorten it from the hip end. When you're ready to roast it, trim lamb of any excess fat. Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision. Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl. Rub the lamb with 2 tablespoons of olive oil, and the herb mixture. Let it stand for 1 to 2 hours.
2. Preheat oven to 425 degrees F. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb. The temperature on an instant-read thermometer should register 130 degrees F. (That's how it’s supposed to be!)
3. Heat 1 tablespoon olive oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don't let the edges get crisp -- or brown). Set aside in a small bowl.
4. Remove lamb to a warmed platter, and turn off the oven. Cover with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce. On top the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third. Add the reduced liquid to the garlic cloves. Mash well with a fork, and add sea salt and pepper to taste.
5. Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.




Rack of Lamb with Mustard and Herb Crumb Crust

Makes 4 servings

Ingredients:

4 1-pound racks of lamb, New Zealand
Mustard Coating, (recipe below)
Herb Crumb Topping, (recipe below)

Preparation:

To prepare the racks for cooking, place them on a cutting board meat-side up. The thin layer of fat over the ends of the bone and the edge of the eye is good. You will also notice a layer of silver skin over the top of this eye beyond the fat. This is not good. Cooking the rack with this silver skin on would cause the meat to curl as the skin shrinks, ultimately creating a tough piece of meat.

Place a thin boning knife under the silver skin at one end and slide the knife, being careful not to remove any meat, towards the other end, removing as much of the silver skin as possible. Do not panic if you leave a little behind.

Repeat with the other four racks. Once all four racks are cleaned, make tiny, lengthwise incisions along the length of the eye so the mustard will penetrate the meat during cooking.

One half-hour before cooking, brush the top and ends of the meat liberally with the mustard coating and allow to sit at room temperature. Just before cooking, pat the top and ends with the herb crumb topping.

Place the racks on a pan MEAT-SIDE UP in a 400 degree preheated oven for twenty minutes, until the topping is brown and the internal temperature is 125 degrees (medium rare) at the center of the eye.

Remove from the oven and let rest for 5 minutes before serving.

Excellent with a Merlot or Cabernet Sauvignon/Merlot blend.

Mustard Coating

Use with herb crumb topping on lamb racks

Makes 4 servings

Ingredients:

1/2 teaspoon black peppercorns, crushed
1/4 teaspoon curry powder
1 teaspoon garlic, chopped
3 tablespoons Dijon mustard
3 tablespoons olive oil

Preparation:

Combine ingredients in a bowl and whisk until thoroughly blended.

Herb Crumb Topping

Use to top mustard-coated lamb.

Makes 4 servings

Ingredients:

3/4 cup bread crumbs, plain
1/4 cup fresh parsley, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon garlic, chopped
3 tablespoons butter

Preparation:

Combine breadcrumbs and fresh herbs. Melt the butter in a non-stick sauté pan. Add garlic and sauté for two minutes. Add herbed bread crumbs and toss in a pan for 2 minutes over medium heat. Do not brown the crumbs.

Answer 8

Welsh lamb is best? Must be all that d!ck it takes.