BBQ Welsh Lamb rack with grilled asparagus, salsa verde and lamb fat chips by Heaneys – Eat Welsh La

Ingredients

• Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance.
• For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper.
• Peel the potatoes and thinly slice using a mandolin taking care not to cut yourself and ensuring you use a guard.
• Once fully layered and the tray is filled cover with tin foil and bake at 180°c for 45 minutes.
• Peel your cucumber and cut in half lengthways. Remove the seeds with a teaspoon by running the spoon down the length of the cucumber.
• Cut long strips of the cucumber and put in a bowl and season with salt to brine the cucumber.
• For the Salsa Verde place all ingredients in a food processer and blitz until smooth.
• Remove your trimmed lamb from the fridge and let it sit at room temperature for 20 minutes before cooking.
• Once the lamb comes out of the oven or the BBQ it needs to rest for 10 minutes.
• Turn the terrine out of the oven tray and cut into chunky chips then fry at 180°c for 4-5 minutes until golden and season whilst hot.
• We serve this as a sharing plate, chips on the side, ramekin of the pickled cucumber, goats curd and salsa verde. Pop your onions on the plate, slice your lamb and enjoy!