the meat:
4 leg steaks of Welsh lamb
1 lemon - rind & juice
3 tablespoons of damson liquor
2 tablespoons olive oil
Welsh butter- for frying

laver bread stuffing:
1 large onion - finely chopped
bunch of fresh parsley - finely chopped
bunch of fresh sage - chopped
2 cloves of garlic - crushed
½ small loaf of fresh breadcrumbs
1 egg
2 tablespoons of fresh Welsh laver bread
4 tablespoons of oats
Anglesey sea salt
black pepper

the sauce:
6 damsons - stoned
2 glasses of red wine
1 tablespoon of balsamic vinegar
15ml/½floz of single cream

METHOD

The Meat:
Remove the bone from the steaks. Season and marinade overnight with the damson liquor, lemon juice and rind. In a pan, heat the oil and butter and fry the steaks for 3-4 minutes until sealed. Set aside in a roasting tin and reserve the juices for the sauce.

Laverbread Stuffing:
In a large bowl, mix the onion, parsley and sage before adding the breadcrumbs, garlic and laverbread. Beat the egg and mix into the ingredients and season well. Mould the stuffing into small balls and coat with the oats. Place the stuffing balls into the opening where the bone was removed. Roast in a hot oven for 15 minutes.

The Sauce:
Add the meat juices to a hot frying pan and the damsons, red wine and vinegar. Reduce before adding the cream, stir and simmer. Serve the steaks with a little sauce and fresh seasonal vegetables of your choice.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS