Welsh PGI Lamb, Ratatouille, Rosemary & Garlic Roasted New Potatoes
PGI Welsh Lamb be supplied by processors and cutting plants in the form of carcasses and cuts, using a range of packaging solutions and with Halal accreditation where required.
Why Choose Welsh PGI Lamb?
People, provenance and taste are at the heart of the PGI Welsh Lamb story. If you love the meat you sell, you should work with us and our farmers, who have been using traditional methods for years and are recognised for the quality of their product. A 1,200km coastline provides fresh sea sir, a sweep of rich landscape offers miles of hills and mountains where flocks roam and feed on the best that nature can offer.
Martyn Watkins from Richkins Woodcraft has created this stunning dish, served on one of his Richkins Woodcraft handmade wooden boards, crafted in Wales using wood from sustainable sources.
- 2 large aubergines
- 4 small courgettes
- 2 red or yellow peppers
- 4 large ripe tomatoes
- 5 tbsp olive oil
- small bunch basil or dried herbs
- 1 medium onion, peeled and thinly sliced
- 3 garlic cloves, peeled and crushed
- 1 tbsp red wine vinegar
- 1 tsp sugar (any kind)
Rosemary & Garlic Roasted New Potatoes
- 1½ kg unpeeled new potatoes
- 2-3 tbsp duck fat or olive oil
- few sprigs rosemary, oregano, sage
- sea salt, to serve
- 1 rack of Welsh PGI lamb, French trimmed
- Cut 2 large aubergines in half length ways. Place them on the board, cut side down, slice in half length ways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Rosemay & Garlic Roasted New Potatoes
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tray with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
- Heat the oven to 190˚C/gas mark 5
- Place a large frying pan over a high heat
- Season the rack and place it in the pan fat-side down. Cook until golden brown to render the fat
- Quickly sear on the other side for 1 minute
- Transfer to a wire rack and place in the oven over a baking tray
- Check after 8 minutes by inserting a metal skewer close to the bone – it should be warm to the touch for pink meat. If it isn’t cooked, return to the oven for 2 minutes before checking again
- Remove from the oven, cover with foil and rest for at least 5 minutes