Gareth Ward’s Welsh Lamb and mint rack
Ingredients - 1 x saddle (bone-in) or 2-3 racks of PGI Welsh Lamb, untrimmed (or if you prefer, ask your butcher to trim it for you) - Sea salt - A few fresh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwelshlambandwelshbeef.com.
Ingredients
- 1 x saddle (bone-in) or 2-3 racks of PGI Welsh Lamb, untrimmed (or if you prefer, ask your butcher to trim it for you)
- Sea salt
- A few fresh mint leaves
- 825ml white wine vinegar
- 400g granulated sugar
- Large bunch of fresh mint
- 14g agar agar
- 300g spring onions, chopped
- 300g chives, chopped
- 1.2l sunflower oil
- 400ml soy sauce (good quality)
- 25ml sake
- 100g sugar
- Lamb trimmings (taken from the cut of lamb)
- 2 bunches of fresh asparagus, hard, woody stems removed
- 400g Pembrokeshire Earlies PGI potatoes
- 1 x pack of butter
- Mint vinegar (see method)
- Block of set mint vinegar (see method)
- 1 white onion, centre only
- 1 tbsp onion oil (see method)
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