Roasted Welsh Lamb with Laver Sauce

Ingredients

• 2.5 kg (5.5 lbs) leg of Welsh lamb 2.5 kg (5.5 lbs) leg of Welsh lamb
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 500 ml (2 cups) lamb or vegetable stock 500 ml (2 cups) lamb or vegetable stock
• 25 g (1 oz) dried laver seaweed 25 g (1 oz) dried laver seaweed
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (total), 15g (saturated)
• Carbohydrates: 2g (total), 1g (sugars)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create the marinade.
3. 3.
   Rub the marinade all over the leg of lamb, ensuring it is evenly coated.
4. 4.
   Place the lamb in a roasting pan and pour the lamb or vegetable stock into the pan.
5. 5.
   Roast the lamb in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 60°C (140°F) for medium-rare.
6. 6.
   While the lamb is roasting, prepare the laver sauce. In a saucepan, rehydrate the dried laver seaweed in water for 10 minutes, then drain.
7. 7.
   In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer.
8. 8.
   Add the rehydrated laver seaweed to the simmering cream and cook for 5 minutes.
9. 9.
   Remove the saucepan from heat and blend the mixture using an immersion blender or a regular blender until smooth.
10. 10.
    Return the saucepan to low heat and whisk in the butter until melted and fully incorporated.
11. 11.
    Season the laver sauce with salt and pepper to taste.
12. 12.
    Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 10-15 minutes before carving.
13. 13.
    Serve the roasted Welsh lamb with the laver sauce on the side.

Treat your ingredients with care...

• Lamb — Choose a high-quality leg of Welsh lamb for the best flavor and tenderness.
• Laver seaweed — Ensure that the dried laver seaweed is properly rehydrated before adding it to the laver sauce.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight in the refrigerator.
• If you prefer a thicker laver sauce, you can add a teaspoon of cornstarch mixed with water and simmer until thickened.
• Serve the lamb with roasted potatoes and seasonal vegetables for a complete meal.
• Leftover lamb can be used in sandwiches or salads for a delicious next-day meal.
• If laver seaweed is not available, you can substitute it with other types of seaweed or dulse.

Serving advice

Carve the roasted Welsh lamb into thin slices and drizzle the laver sauce over the meat. Serve with roasted potatoes and steamed seasonal vegetables for a hearty and satisfying meal.

Presentation advice

Arrange the sliced roasted lamb on a platter, garnished with fresh sprigs of rosemary and thyme. Place a small bowl of laver sauce on the side for dipping or pouring over the lamb.