This recipe is based on the traditional Welsh soup, cawl. Philippa Davis suggests that the vegetables are given a comforting taste by being cooked in the same pot with the perry (pear juice) and lamb.
This recipe is based on the traditional Welsh soup, cawl. The vegetables are given a deeply comforting taste by cooking them in the same pot with the lamb and perry.
WELSH LAMB SHADOWS WITH POTATOES PERRY LEEKS YOGURT HONEY
Ingredients
Serves 4.
Yogurt sauce with honey
200ml plain yogurt
1 tbsp of runny honey
Parsley, 2 tbsp finely chopped
Lamb with perry
Lamb shoulder, 1.2kg, with bone in
2 tbsp of rapeseed oils
Leeks (about 300g), cleaned and sliced into large pieces.
Peel and chop 2 carrots into bite-sized pieces.
Peeled and sliced into large bite-sized parsnips (about 250g).
4 cloves finely chopped garlic
500ml Perry
250g waxy potato, peeled, scrubbed or chopped into large bite size pieces
To serve
2 tablespoons parsley, roughly chopped
METHOD
Yogurt sauce with honey
In a small bowl, combine the yogurt plain with honey, parsley and some salt and pepper. Cover the bowl and place it in the fridge.
Lamb with perry
Preheat the oven to 160°C fan/Gas Mark 4.
In a casserole…
