Recently I teamed up with the PGI Welsh Lamb campaign, which launched from the start of August, around the time which Welsh Lamb is most plentiful within the UK.
Lamb has a really unique flavour that is unlike any other meat and is packed full of protein. It also contains a strong portion of iron, potassium, zinc, B Vitamins, magnesium and Vitamin D. Some of the benefits in getting enough of these vitamins and minerals include improved concentration, better eye and skin health, as well as bone and muscle health. It also helps provide us with more sustained energy.
It can be a very healthy red meat option and enjoyed as part of a healthy lifestyle. It also combines perfectly well with a huge variety of salads and main courses.
Welsh Lamb specifically has always had a strong reputation for high quality which reflects right into the taste! This is because the Welsh farmers use the best of everything, including the highest quality grass! It really is of the highest of quality.
My goal in creating this recipe was to combine the unique flavourings of the Welsh Lamb with the ingredients that complement it best. This salad is packed full of nutrients, protein and vitamins, and is perfect for a warm summer’s evening! Enjoy!
- Marinade Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 Sprigs Fresh Rosemary Leaves
- 2 Garlic Cloves (finely chopped)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dark Brown Sugar
- Salt & Freshly Ground Pepper
1 x 250g Cannon of PGI Welsh Lamb
2 tablespoons Olive Oil
- Handful Fresh Mint (chopped)
- Handful Fresh Basil (chopped)
1 Courgette (diced)
- 1 Carrot (julienne)
- 1 Yellow Pepper (diced)
- 90g Chestnut Mushrooms (sliced)
- 50g Edamame Beans
- 50g Cherry Tomatoes (halved)
- 50g Fresh Sweetcorn
- Salt & Pepper
- 100g Baby Spinach
- 1 Cucumber (diced)
- 2 tablespoons Extra Virgin Olive Oil
- Place the marinade ingredients into a bowl and mix well, then rub the mixture into the lamb and set-aside to marinade overnight (or for as long as possible).
- In a separate bowl add the olive oil along with the fresh mint and basil. Leave to infuse.
- When ready pre-heat the oven to 200C (fan-assisted) / 220C (conventional). Remove the leaves from the infused oil and set-aside until the end.
- Place a large casserole pan on a medium-high heat and add the infused oil. Once the oil is hot enough add the lamb. Sear it on both sides for 30 seconds each, then place into the oven and roast for 10 minutes. When the time is up remove the lamb and leave to rest.
- Whilst the lamb is roasting place another frying pan on a medium-high heat and add some additional oil then add the courgette, carrot and pepper and cook for 5 minutes, then add the mushrooms for a further 2-3 minutes before adding the remaining ingredients (except for the spinach and cucumber) and cook for a further 10 minutes.
- With a few minutes remaining place the couscous into a small bowl along with the basil and mint leaves from earlier and add enough boiling water to fully cover. Season well and cover with a clean tea-towel for a few minutes until the water has been absorbed.
- Place the cooked vegetables into a large bowl and add the couscous along with the cucumber and baby spinach. Mix everything well and spoon the mixture onto a large serving plate. Thickly slice the lamb and add it to the plate with a large drizzle of extra virgin olive oil then serve.