Ingredients
For the laverbread and orange cakes- 200 g laver bread
- 150 g rolled oats, toasted
- 1/2 orange, zest and juice
- 50 g sesame seeds, toasted
- 50 g pine kernels, toasted
- 1 clove garlic
- lemon juice, to taste
- 1 tbsp chopped parsley
- 4 racks saltmarsh lamb, each with 3 chops
- olive oil
- 150 ml lamb stock
- 50 ml orange juice
- 100 ml white wine
- equal quantities of butter, and flour mixed, to thicken
- 2 shredded leeks, softened in a nut of butter
- 1 tbsp flat leaf parsley, chopped
Description
Angela Gray Serves Succulent Saltmarsh Lamb With Laverbread Cakes Flavoured With Fresh Orange In This Tasty Recipe From Wales
UK TV
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