Three Healthy Welsh Lamb Christmas Recipes to Balance Festive Indulgence

Craving something lighter to balance out the festive indulgence? Sharing three healthy Welsh Lamb Christmas recipes that bring a fresh, vibrant twist to your festive table. From a Hot Welsh Lamb Superfood Salad to spiced sumac kebabs with cauliflower couscous, and pan-fried lamb paired with broad bean, beetroot and feta salad – these dishes are all about clean flavours and seasonal goodness.

Each recipe has been crafted by Eat Welsh Lamb and Beef using PGI Welsh Lamb, responsibly reared in the pristine Welsh countryside, and guaranteed to bring depth and quality to your festive tables.

·                  Prep time: 25 mins 

·                  Cook time: 10 mins  

·                  Serves: 4 

Ingredients

·                  225g lean PGI Welsh Lamb leg steaks, cut into thin strips 

·                  1 tsp olive oil 

·                  1 tbsp soy sauce – sugar free and low salt 

·                  100g quinoa 

·                  2 tbsp pumpkin seeds 

·                  2 tbsp sunflower seeds 

·                  4 cooked beetroots, cubed 

·                  1 ripe mango, peeled and cut into chunks (save any juices and put into salad) 

·                  2 tbsp pomegranate seeds – from approx. 1 whole fruit 

·                  3 tbsp fresh mixed herbs – basil, chives, parsley and mint 

·                  Handful of watercress sprigs 

Method

1.               Place the quinoa into a pan and add around 300ml water.  

2.               Bring it to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes. 

3.               Heat the oil in a large wok or frying pan 

4.               Add the lamb strips and brown them over a high heat for about 2-3 minutes.  

5.               Add the soy sauce and allow it to bubble, reduce, and coat the meat.  

6.               Remove from the heat and then in a large salad bowl, place the lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress.  

7.               Toss well together and serve. 

Spiced sumac Welsh Lamb kebabs with cauliflower couscous

·                  Prep Time: 30 mins  

·                  Cook time: 15 mins  

·                  Serves: 4 

Ingredients

·                  800g boneless PGI Welsh Lamb neck, cut into chunks  

For the marinade: 

·                  3 tbsp sumac powder  

·                  2 tbsp oil  

·                  1 lemon, rind  

·                  ½ lemon, juice  

·                  1 head of cauliflower (thick stalks removed), pulse in processor or grate on coarse grater  

·                  Dash of oil  

·                  1 or 2 pomegranates seeds  

·                  Handful of mint leaves, chopped  

·                  8 dried apricots, diced  

·                  6 dates, stoned and chopped  

·                  Small bunch of spring onions, sliced  

·                  1 lime, rind and juice  

·                  Pomegranate molasses to finish 

Method

1.               Mix all the ingredients for the marinade together and add the lamb, and leave to marinate for at least 30 minutes. 

2.               Thread the lamb chunks onto pre-soaked wooden skewers.  

3.               Cook under a hot grill, barbecue or griddle pan for approximately 10 minutes, turning and basting with the marinade. 

4.               To make the couscous, fry the cauliflower crumbs in hot oil for 5-6 minutes and then leave to cool and mix with the other ingredients.  

5.               Serve with the kebabs and drizzle over the pomegranate molasses. 

Pan-fried Welsh Lamb served with broad bean, beetroot and feta salad

·                  Prep time: 20 mins 

·                  Cook time: 20 mins 

·                  Serves: 3 

Ingredients

·                  1 x boneless loin (cannon) of PGI Welsh Lamb or 2 x PGI Welsh Lamb leg steaks 

·                  1 tsp ground cumin  

·                  1 tsp group coriander 

·                  ½ tsp garlic powder 

·                  1 tbsp oil 

·                  Small knob of butter 

·                  For the salad 

·                  150g frozen or fresh broad soya beans  

·                  1 tbsp olive oil  

·                  1 red onion, finely sliced 

·                  1 garlic clove, crushed 

·                  2 sprigs fresh rosemary, leaves removed and roughly chopped 

·                  4 small cooked beetroot, quartered 

·                  Handful of rocket leaves  

·                  Handful of mint leaves 

·                  75g feta cheese, cut into cubes  

·                  For the dressing 

·                  1 tbsp olive oil  

·                  1 tbsp runny honey  

·                  1 lemon, juice and rind  

Method

1.               Mix the ingredients for the rub together and use to coat the lamb. 

2.               Cook the beans according to the packet instructions, then drain and refresh them in cold water.  

3.               Peel the skin off the broad beans, as the colour will be much brighter (optional). 

4.               Heat the oil in a frying pan and, over a high heat, sear the lamb on all sides, being careful not to burn it.  

5.               Reduce the heat and add the butter.  

6.               Cook for approximately 4 minutes on each side or to your liking, turning occasionally and basting with the butter.  

7.               Take the pan off the heat, cover with foil and allow to rest while you finish the salad. 

8.               In the same pan, heat a little oil, add the onion and garlic and stir.  

9.               Add the beetroot and rosemary and colour the beetroot gently for approximately 5 minutes.  

10.            Remove from the pan and allow it to cool. 

11.            Slice the lamb into thin slices and mix the remaining salad ingredients in a bowl. 

12.            Add the beans and the beetroot mixture then pour over the dressing and serve immediately with the warm lamb and feta. 

Ravish Magazine – discover more stories, insights and ideas from your UK lifestyle magazine.