Welsh lamb is one of the most famous products to come out of Wales. The delicious meat is world-renowned. Never is it better than when in the hands of a great chef such as Stephen Terry at the Hardwick in Abergavenny in Monmouthshire.
Using Welsh Lamb in this innovative Lamb and Potato Torte recipe makes a great supper dish. The shoulder is one of the cheaper cuts which when cooked this way is tender and delicious. The lamb does need to braise in a very low oven for 8 hours before making the torte. Don't be put off by this, you can leave the lamb in the low oven during the day or overnight This can also be done in an Aga, perfect.
Using Welsh Lamb in this innovative Lamb and Potato Torte recipe makes a great supper dish. The shoulder is one of the cheaper cuts which when cooked this way is tender and delicious. The lamb does need to braise in a very low oven for 8 hours before making the torte. Don't be put off by this, you can leave the lamb in the low oven during the day or overnight This can also be done in an Aga, perfect.
Prep Time: 30 minutes
Cook Time: 9 hours, 30 minutes
Total Time: 10 hours
Yield: Serves 4 - 6
Ingredients:
- 1 Welsh Lamb Shoulder (bone in), approx 2kg / 4 lbs
- 2 carrots, peeled
- 2 sticks celery, roughly chopped
- 2 cloves garlic, skins on, lightly crushed
- 1 sprig rosemary
- Halen Mons Salt and freshly ground black pepper
- For the torte:
- 1 ½ kg / 3 lbs potatoes (preferably Maris Piper), peeled
Preparation:
Preheat the oven to 120°C/250°F/Gas Mark 1/2
- Place the the Welsh Lamb, carrots, celery, garlic and herbs in a deep roasting tray. Pour over approximately 1 litre of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours to braise. After the eight hours, remove from the oven and leave it to cool.
- Once cooled, take all the meat from the bone reserving both the stock vegetables and the cooking liquor. Strain the liquor and reduce by two thirds to create a concentrated stock.
- To assemble the torte: cut the potatoes into 2mm thick slices, take a 25 x 5 cm baking dish and smear the inside with the crushed garlic.
- Lay the potato slices, making sure that they overlap slightly, to cover the base of the dish (about a quarter of the potatoes) and season with both the salt and pepper.
- Place half of the Welsh Lamb meat, and stock veg over the potato to form a solid layer about 1.5cm / 2/3" thick.
- Repeat the layers to fill the dish finishing off with a double layer of potato. Season again with sea salt and pepper.
- Pour the reduced stock over the torte, allow this to soak in completely. Once soaked in, cover the dish with a lid or foil and cook in the oven at 160°C / 325 °F / Gas Mark 3 for about 1¼ hours. Remove the lid or foil and cook until the top is light golden brown.
- Serve the lamb and potato torte straight to the table with your choice of seasonal vegetables or salad.
