Quay Hotel and Spa in Deganwy - Gary Griffiths - Roasted best end of Welsh lamb

PUBLISHED: 11:24 20 January 2010 | UPDATED: 15:19 20 February 2013

Roasted best end of Welsh lamb

Roasted best end of Welsh lamb

AT just 22, Gary Griffiths is the senior sous chef at the Quay Hotel and Spa in Deganwy, North Wales. He shares his Welsh lamb recipe with Cheshire Life

Roasted best end of Welsh lamb, braised gem Lettuce and Provenal vegetables

(Serves four)


Ingredients

1 best end of lamb
2 large potatoes
1 green pepper
1 yellow pepper
1 red pepper
1 courgette
1 aubergine
Extra virgin olive oil
2 baby gem lettuce (halved length ways)
250gm pack of butter (unsalted)


Method

Pre-heat oven to 180degC. Using a sharp knife, remove any sinew from the lamb. Place on a tray and then into the refrigerator while the potatoes are being prepared.

Cut the peppers in half and remove any seeds and green stalk. Once removed, cut into neat large even squares. Repeat this method for the aubergine and courgette.

Wash and peel the potatoes, cut in half lengthways and cut out four rounds using a metal cutter or mould. Place potatoes into a hot frying pan (non stick) and colour on the both sides. Lower the heat and add half the butter and a small amount of water. Simmer
for 15 minutes or until soft.

Season the lamb and seal all sides in a hot pan. Once sealed, place in the pre-heated oven for five minutes for medium to rare. Cook for further eight minutes for well done.

Season the peppers and saut slowly in butter for five minutes. Repeat this process with aubergines (cook for around eight minutes) and courgettes (six minutes).
Check the fondant potatoes: if cooked, remove and keep warm.

Bring to boil a large pan of salted water. Blanche the halved gem lettuce for 30 seconds. Once blanched, remove and place into a bowl containing ice and cold water.

Remove the lamb from the oven and allow to rest.

To complete the dish:
Place the lettuce into a pan, season and saut until hot. Using four bowls, place the lettuce into the centre and top with a fondant potato.
Place the Provenal vegetables around the side of the potatoes.
Slice the lamb and place on top of the fondant potato.
Drizzle with olive oil and serve immediately.



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