Laverbread takes its name from the Welsh bara lawr – bread or food from laver. Many cooks experiemented with laver in the nineteenth century serving it with roast Welsh mutton in a sauce flavoured with orange juice. This recipe is a contemporary version of that recipe. You can also use a boneless leg of lamb which will cook in 50 minutes at 180°C/Gas 4.
- 4 tbsps of olive oil
- 4 garlic cloves
- 2 tbsps of fresh rosemary sprigs
- A handful of fresh mint leaves
- 1 lemon
- 2 tbsps of laverbread
- Halen Môn Pure sea salt and black pepper
- 1 boned and rolled shoulder of Welsh lamb, approx. 1.6kg
- 1 tbsp of honey
- Put the oil, peeled garlic, herbs, lemon rind and juice in a small processor and blitz until combined. Mix in the laverbread and season with sea salt and pepper.
- Make small but deep incisions all over the lamb and push the mixture into the slits and smear all over the surface of the lamb. Put in a roasting tin, cover and leave in the fridge for 3 hours or overnight.
- Remove the roasting tin from the fridge and leave the joint for half an hour until it reaches room temperature.
- Preheat the oven to 190°C/Gas mark 5. Put the lamb in the oven to roast for 20 minutes. Then turn down the oven temperature to 160°C/Gas mark 2 and cook for 2.5 – 3 hours, basting occasionally with the juices.
- Remove the joint from the roasting tin and place on a warm serving plate while you finish the jus.
- Skim off any fat from the juices and bring to a simmer, whisk in the honey, season and serve with the lamb.
Recipe taken from Welsh Food by Season by Nerys Howell, available now (£14.99, Y Lolfa).