Best 3 Welsh Oven Potatoes With Lamb Or Beef Recipes
In the realm of hearty and comforting dishes, Welsh oven potatoes with lamb or beef emerge as a culinary masterpiece, inviting you on a tantalizing gastronomic journey. Originating in the valleys of Wales, this classic one-pot meal showcases succulent lamb or beef nestled amidst a symphony of tender potatoes, vegetables, and rich gravy, all enveloped in the warmth of a traditional Welsh oven. This article presents two delectable recipes, each capturing the essence of this timeless dish while offering unique味觉 experiences. The first recipe, Welsh oven potatoes with lamb, takes you on a rustic adventure, combining the robust flavors of lamb with earthy potatoes, slow-cooked to perfection. The second recipe, Welsh oven potatoes with beef, introduces a symphony of deep, savory notes, as tender beef mingles with aromatic vegetables, creating a harmonious and satisfying meal. Both recipes promise an explosion of flavors, sure to transport you to the heart of Welsh culinary tradition.
Here are our top 3 tried and tested recipes!
ROAST LEG OF WELSH LAMB
The ultimate family favourite using the very best: Welsh Lamb. Easy to follow recipe and succulent flavours ensure the best results for your sit down feast.
Provided by 1laurawatts
Time 4h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed.
- Baste occasionally during cooking.
- Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
- Roughly chop the removed onion. In a pan heat butter and lightly fry onion.
- Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
- Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
- Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.
GREEK ROAST LAMB AND POTATOES
There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Provided by Diana Moutsopoulos
Categories Leg of Lamb
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
- Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
- Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g
WELSH FIVE MINUTE POTATOES
Tatws Pum Munud is a traditional potato and bacon dish. It used to be served as the main dish, but now it is usually a side.
Provided by threeovens
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice the potatoes, then place in a bowl of water to prevent browning until needed.
- Brown bacon in a large skillet over medium heat; remove and set aside.
- Add stock, onions, and potatoes (not the water) to the pan and simmer until the potatoes are tender, about 8 minutes.
- Season with salt and pepper, then top with the bacon to reheat.
- Plate, leaving bacon on top.
Tips:
- To save time, use pre-cut lamb or beef stew meat.
- If you don't have a Welsh oven, you can use a Dutch oven or a large pot with a tight-fitting lid.
- Make sure the potatoes are submerged in the liquid. If they're not, they won't cook evenly.
- Don't overcrowd the pot. If you're using a smaller pot, you may need to cook the potatoes in batches.
- Cook the potatoes until they're tender and the meat is cooked through. This usually takes about 1 hour and 30 minutes to 2 hours.
- Serve the potatoes and meat with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Welsh oven potatoes with lamb or beef are a classic comfort food that is perfect for a cold winter day. The potatoes are tender and flavorful, and the meat is fall-off-the-bone tender. This dish is also very easy to make, and it's a great way to use up leftover lamb or beef. So next time you're looking for a hearty and delicious meal, give this recipe a try.
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