Welsh Oven Potatoes With Lamb Or Beef Recipes

WELSH LAMB WELLINGTON

Welsh Lamb Wellington image

Wellington is something for preserving the juices of good quality meat, so try to get a good quality of lamb for this recipe. I have done something similar to this recipe though I do spice it more. Serve with mashed potatoes and salad http://uktv.co.uk/food/recipe/aid/643272

Provided by Tea Girl

Categories Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 sprigs rosemary, finely chopped
salt
pepper
2 lamb loin fillets or 2 lamb neck fillets, weighing approx 227g each
3 tablespoons olive oil
150 g chestnut mushrooms, finely chopped
2 leeks, finely chopped
2 -3 garlic cloves, crushed (depending how much you like garlic)
100 ml white wine
500 g puff pastry
1 egg, beaten

Steps:

Preheat oven to 200C/180Cfan. Sprinkle the rosemary onto a plate. Season the lamb with salt and black pepper then roll it in the rosemary.
Heat half the oil in a frying pan and sear the lamb for 2-3 minutes each side until brown all over, be careful not to overcook. Remove and set aside.
Heat the remaining oil in the pan and gently fry the mushrooms, leeks and garlic for about 3-4 minutes. Stir in the wine and cook until evaporated. Leave to cool slightly.
Cut pastry block in half and roll into a large rectangle about 5mm thick (big enough to wrap around the lamb). Spoon half the mushroom mixture down the centre of the rectangle and place the lamb on top.
Brush any exposed pastry with the beaten egg and then wrap the pastry around the meat, sealing tightly - trim the top and bottom if a little too much pastry. Place on a baking tray, seam side down. Repeat with the remaining pastry and second piece of lamb.
Brush the pastry all over with the remaining beaten egg and decorate with pastry trimmings if you wish. Bake in preheated oven for 20-25 minutes until pastry is golden brown. Leave to rest for 10 minutes before carving into thick slices.

Nutrition Facts : Calories 855.1, Fat 59.3, SaturatedFat 13.9, Cholesterol 46.5, Sodium 342, Carbohydrate 65.2, Fiber 3.1, Sugar 3.7, Protein 12.7

WELSH FIVE MINUTE POTATOES

Welsh Five Minute Potatoes image

Tatws Pum Munud is a traditional potato and bacon dish. It used to be served as the main dish, but now it is usually a side.

Provided by threeovens

Categories Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

20 small white potatoes
6 slices bacon
1 cup chicken stock
1 onion, finely chopped
salt & freshly ground black pepper

Steps:

Thinly slice the potatoes, then place in a bowl of water to prevent browning until needed.
Brown bacon in a large skillet over medium heat; remove and set aside.
Add stock, onions, and potatoes (not the water) to the pan and simmer until the potatoes are tender, about 8 minutes.
Season with salt and pepper, then top with the bacon to reheat.
Plate, leaving bacon on top.

GREEK ROAST LAMB AND POTATOES

Greek Roast Lamb and Potatoes image

There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.

Provided by Diana Moutsopoulos

Categories Leg of Lamb

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g

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