The summer months are the perfect time to enjoy some alfresco dining. And what better way to celebrate the sunshine than with a smoky BBQ, full of sizzling Welsh Lamb?
Farmed using natural processes that have been sustained over generations in the beautiful Welsh countryside, Welsh Lamb offers a unique flavour of the utmost quality, making it the perfect addition to any summer plate, come rain or shine.
Looking for a taste of the Mediterranean to enjoy at home? Then why not cook up some Welsh Lamb koftas with a zesty Greek salad – guaranteed to set your tastebuds alight. And whilst you’re at it, stock up on Welsh Lamb mince to create a Welsh Lamb and feta burger, perfect for those craving a more traditional BBQ option. For show-stopping centrepiece inspiration, why not try a grilled Welsh Lamb leg with coconut, chilli and coriander, certain to be a scorching hit with friends and family this summer.
So, light up the BBQ, grab your apron and tongs and get grilling with these sun-sational recipes from Eat Welsh Lamb and Welsh Beef!
Harissa Welsh Lamb koftas
Can’t wait for your summer parties in the garden? These harissa Welsh Lamb koftas are the perfect platter for all your summer festivities and are guaranteed to be the life of the party!
Prep time: 20 minutes
Cook Time: 15 minutes
Serves: 4 people
Ingredients
- 450g lean PGI Welsh Lamb mince
- 1 tbsp harissa paste
- 1 clove garlic, crushed
- 5 sundried tomatoes, chopped
- Seasoning
- Bamboo skewers, soaked in cold water
For the Greek-style salad:
- 1 large beefsteak tomato, cubed
- ¼ cucumber, cubed
- 4 sundried tomatoes, chopped
- Pinch of dried oregano
- 50g feta cheese, crumbed
- Salt and pepper
- 2 tbsp fresh parsley, roughly chopped
Method
- First place the lamb mince into a large bowl and add in the harissa paste, garlic, sundried tomatoes and seasoning.
- Next divide the mixture into eight portions and mould into sausage shapes.
- Now thread the sausage shapes onto the soaked bamboo skewers – squeeze around the skewer lightly to secure.
- Place the newly crafted koftas on a plate, cover and cool in the fridge for 15-20 minutes.
- Now preheat the grill, remove the koftas from the fridge and place under the hot grill. Cook for about 12 minutes or until golden and cooked through.
- With the lamb koftas cooking, toss together the beef steak tomato, cucumber, sundried tomato, dried oregano, feta cheese and fresh parsley – sprinkle with a little seasoning.
- Serve the delicious koftas with a Greek style salad and toasted pitta breads.
Leg of Welsh Lamb with coconut, chilli and coriander
This sizzling leg of Welsh Lamb with coconut, chilli and coriander is the perfect weekend dinner after a long day lounging in the sun!
Prep time: 10 minutes
Cook time: 50 minutes
Serves: 5+ people
Ingredients
- 1 leg of PGI Welsh Lamb, boneless
- 400ml can of reduced fat coconut milk
- 2 red chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- Fresh coriander, roughly chopped
- 1 lime, grated rind and juice
Method
- Remove strings and flatten out the lamb, then place into a shallow dish and add the marinade ingredients. Thoroughly combine, cover and place in fridge for 1 hour.
- Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat.
- Cook on a lidded or covered barbecue – place flat onto the barbecue grid (not too close to the coals), turning frequently for about 40-50 minutes.
- Alternatively, place directly onto the shelf in a preheated oven at 180ºC / 160ºC fan / Gas 4-5 for about 40-50 minutes until browned on the outside and still a little pink in the centre. Remember to place a tray underneath to catch the drips.
- Take reserved marinade and boil thoroughly until thickened slightly – about 5 minutes and serve drizzled over the lamb. Serve with Chinese stir-fry vegetables.
Welsh Lamb and feta burgers
Level up your BBQ this summer with Welsh Lamb and feta burgers. Finish it off with a few drinks in the garden and you’ll have a sunny time!
Prep time: 10 minutes
Cook time: 12 minutes
Serves: 5+ people
Ingredients
- 450g PGI Welsh Lamb mince
- 2 tbsp fresh mint, chopped
- Black pepper
- 75g feta, crumbled
- Guacamole
Method
- In a bowl mix together the lamb mince, fresh mint, black pepper and feta, and combine together well.
- Shape into six medium sized burgers and cook under a preheated grill or BBQ for approximately 12 minutes or until thoroughly cooked.
- Serve in toasted ciabatta rolls with a dollop of pre-made guacamole, large seasonal salad and a side dish of olives.
