Best end of Irfon Valley Lamb with a leek and potato rosti, wilted curly kale, sauted young tomatoes, shallots and a red wine jus.

Serves 4

Ingredients              

2 best ends of Welsh Lamb
500g grated potatoes
250 g grated leek
500g curly kale
100g grated carrot
12 young plum tomatoes
12 shallots
½ litre double cream
½ litre lamb stock
¼ litre red wine
4 sprigs rosemary
100g butter

Method

1. Bone out and trim the lamb best ends
2. Seal off in a pan
3. Place the grated potato, leeks and butter into a bowl and mix together.  Place the mixture into a hot pan and flatten out.  Cook on both sides.
4. Cook the lamb in hot oven for 10 minutes
5. Place the curly kale, grated carrot and cream into a pan and wilt down
6. Reduce the wine and rosemary down and add the lamb stock, reduce further to a sauce
7. Sauté off the tomatoes and shallots

To Present
Place the wilted kale into the centre of the plate.  Take three slices of lamb loin and place it on top.  Arrange the tomatoes and shallots and pour the sauce around.