Lamb Loin with Cheesy Leek Welsh Cakes
By M&S Food
Published on 04 September 2024
Tender British lamb is the star of this dish made by chef Tony Singh on M&S’s Cooking with the Stars. Serve with cheesy leek Welsh cakes and lots of buttery root veg for a great alternative to a roast, any day of the week.Time and servings
1 hr 40 minsTotal time
4Servings
40 minsPrep time
1 hrCooking time
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
Method
Step 1
First, make the Welsh Cakes. Melt 2 tbsp butter in a frying pan over medium heat and add the leeks. Season and cook for 3-4 mins until softened.Step 2
In a bowl, rub in 100g cold, cubed butter into the flour with a pinch of salt and freshly ground pepper until it resembles fine breadcrumbs.Step 3
Make a well in the centre and break in the egg. Add the cheese, milk and leeks then stir to combine.Step 4
Heat the rapeseed oil in a frying pan and spoon in 2 large spoonfuls of the batter per Welsh Cake at a time. You want them to be around 10cm in diameter. Fry the cakes for 2 mins on each side until golden brown, remove and set aside while you repeat with the rest of the batter.Step 5
Tip the carrots and swede into a pan of cold water, bring to the boil and cook for about 10 mins until tender. Drain well and allow to steam dry in the colander.Step 6
Return to the pan along with 50g butter. Stir with a fork to melt the butter and rough up the veg a little. Season well.Step 7
Meanwhile, add the wine to a saucepan and over a high heat, simmer for 8-10 mins until reduced by half. Stir in the stock and redcurrant jelly before bringing to the boil. Reduce the heat slightly and cook for 10-12 mins until reduced and you have a smooth sauce. Stir in 1 tbsp butter.Step 8
Meanwhile, heat the olive oil in a pan over a medium-high heat. Add the lamb, garlic, herbs and remaining 50g butter and cook for 3-4 mins on each side until medium (or slightly less for medium-rare), basting throughout. Remove using a slotted spoon and place onto a warm plate, covering to rest for 5 mins.Step 9
To serve, put two Welsh cakes in the centre of each plate. Slice the lamb into 1cm thick slices and arrange around each plate with the veg. Spoon over the sauce and sprinkle with extra herbs to serve.