Gareth Ward’s Welsh Lamb and mint rack – Eat Welsh Lamb and Welsh Beef

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)