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- Lamb Loin with Cheesy Leek Welsh Cakes
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Search results for 200g unsalted butter, chilled and cubed, plus 3 tbsp
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Search results for 110g baby leeks, finely sliced
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Search results for 100g M&S Cornish Cove Vintage Cheddar Cheese, coarsely grated
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Search results for 4 carrots, cut to 2-3cm cubes
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Search results for 0.5 small swede, cut to 2-3cm cubes
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Search results for 200ml red wine (we used a Merlot)
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Search results for 500ml pouch lamb stock
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Search results for 1 tbsp redcurrant jelly
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Search results for 1 tbsp olive oil
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Search results for 2 M&S British Lamb Loin Fillets
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Search results for 3 garlic cloves, peeled and bashed
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Search results for 3 thyme sprigs, plus extra to garnish
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Search results for 2 rosemary sprigs, plus extra to garnish
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Ingredients
- 200g unsalted butter, chilled and cubed, plus 3 tbsp
- 110g baby leeks, finely sliced
- 200g self raising flour, plus extra for dusting
- 1 egg
- 100g M&S Cornish Cove Vintage Cheddar Cheese, coarsely grated
- 300ml whole milk
- 1 tbsp rapeseed oil
- 4 carrots, cut to 2-3cm cubes
- 0.5 small swede, cut to 2-3cm cubes
- 200ml red wine (we used a Merlot)
- 500ml pouch lamb stock
- 1 tbsp redcurrant jelly
- 1 tbsp olive oil
- 2 M&S British Lamb Loin Fillets
- 3 garlic cloves, peeled and bashed
- 3 thyme sprigs, plus extra to garnish
- 2 rosemary sprigs, plus extra to garnish