Before jetting off to Denmark to compete in the Global Chefs Challenge semi-finals this June, executive head chef Mike Bates shares another of his favourite recipes with us (check out his healthy quinoa salad recipe and welsh cakes recipe).
The multi-award winning chef can usually be found commanding the kitchens at Celtic Manor Resort in Newport – less than 30 miles from Bristol.
This recipe looks impressive on the dinner table, but is surprisingly easy to make.
Salt-baked crusted Welsh lamb
One leg of Welsh lamb, tunnel boned (ask the butcher to do this for you). Choose a leg of spring lamb no more than 2.5kg in weight.
For the salt crust: (this mixture will cover 2 legs of lamb)
· 1kg plain flour
· 600g water
· 400g Smoked Welsh Halon Mon sea salt
· 4 sprigs of thyme
· 10 twists of a black pepper mill
· 4 sprigs of rosemary
Combine all dry ingredients into a mixing bowl, add water slowly to form smooth dough, cling film and refrigerate until needed.
Wild garlic Gremolata
· 1 lemon zested
· 1 cup of picked flat parsley
· 1 cup of wild garlic leaves
· Teaspoon of salt
· ¼ cup of olive oil
Place all ingredients except olive oil into a food processor, slowly add olive oil until a smooth consistency is achieved, reserve until needed.
Roll out the dough with a rolling pin into a size that will cover the whole leg of lamb.
Rub the leg of lamb with the wild garlic gremolata, including the cavity.
Place the rolled out dough over the lamb, ensuring it is totally covered.
Place onto a baking/roasting tray and put into a preheated oven at 180 and cook for 1 hour and 35 minutes.
Remove from the oven and allow resting for 20 minutes.
Crack open and remove the crust and carve the lamb and enjoy.