St David is the patron saint of Wales, another of our Celtic countries within the United Kingdom.
I've invited four Welsh friends for dinner this evening and have chosen Welsh lamb as the main course - this one is unusual as it uses figs - I found it on an old recipe card from the Welsh Lamb marketing board!
Roast Welsh lamb, figs and shallots
4lb leg of Welsh lamb
2 garlic cloves, cut into thin slivers
1 tbsp olive oil
6 shallots, peeled and halved
6 fresh figs, halved
2 tbsp fresh rosemary leaves
2 tbsp raspberry vinegar
salt and freshly ground black pepper
Preheat the oven 190 C / Gas mark 5. Using a sharp knife, make small slashes in the surface of the Welsh lamb and push a sliver of garlic into each one. Rub the surface of the meat with the oil and season with salt and pepper. Transfer to a roasting tin and cook for 1 hour 40 minutes to 2 hours.
Thirty minutes before the end of the cooking time, add the shallots and figs to the roasting tin and sprinkle with the rosemary leaves. Return to the oven until the end of the cooking time. Remove the Welsh lamb from the roasting tin and transfer to a board. Cover with foil and leave to rest for 5 minutes.
Transfer the figs and shallots to an ovenproof dish and keep warm. Stir the roasting tin over a medium heat on the hob and add the vinegar and sugar. Stir until simmering, then allow to bubble for 2-3 minutes. Slice the Welsh lamb and serve with the figs and shallots, drizzled with the dressing.
Serve with roasted vegetables and seasonal green vegetables.
I've invited four Welsh friends for dinner this evening and have chosen Welsh lamb as the main course - this one is unusual as it uses figs - I found it on an old recipe card from the Welsh Lamb marketing board!
Roast Welsh lamb, figs and shallots
4lb leg of Welsh lamb
2 garlic cloves, cut into thin slivers
1 tbsp olive oil
6 shallots, peeled and halved
6 fresh figs, halved
2 tbsp fresh rosemary leaves
2 tbsp raspberry vinegar
salt and freshly ground black pepper
Preheat the oven 190 C / Gas mark 5. Using a sharp knife, make small slashes in the surface of the Welsh lamb and push a sliver of garlic into each one. Rub the surface of the meat with the oil and season with salt and pepper. Transfer to a roasting tin and cook for 1 hour 40 minutes to 2 hours.
Thirty minutes before the end of the cooking time, add the shallots and figs to the roasting tin and sprinkle with the rosemary leaves. Return to the oven until the end of the cooking time. Remove the Welsh lamb from the roasting tin and transfer to a board. Cover with foil and leave to rest for 5 minutes.
Transfer the figs and shallots to an ovenproof dish and keep warm. Stir the roasting tin over a medium heat on the hob and add the vinegar and sugar. Stir until simmering, then allow to bubble for 2-3 minutes. Slice the Welsh lamb and serve with the figs and shallots, drizzled with the dressing.
Serve with roasted vegetables and seasonal green vegetables.