Wye Valley Lamb with a Leek and Potato Cake

Serves 4 covers

Ingredients

2 Short Loins Welsh Lamb
60g Welsh Butter
25g Chopped Parsley
1 Small Jar Lemon Curd
150ml Danzy Jones Liquer
250ml Lamb Stock
1 Lemon
90ml Double Cream
2 Large Baking Potatoes
1 Leek
100g Welsh Butter
Salt and Pepper

Method

1. Trim and season Lamb Loins
2. Seal the Lamb Loins on a hot pan with the butter and place in a medium oven until pink and rest.
3. Taking the pan that you sealed the Lamb in pour the Danzy Jones Liquer into it and burn out the alcohol.  Add the Lemon Curd and cook for 2 minutes and add stock.
4. Simmer the sauce and add the double cream and whisk it in.
5. Boil the potato for 12 minutes and remove from the water.  Peel off the skin, grate the potato into a bowl, add the butter and season.
6. Cut the leeks into fine strips, add to the potato mixture and mould into round cakes.
7. Pan fry the potato cakes until crispy.
8. To finish the sauce squeeze the lemon into the sauce and add the chopped parsley.

To assemble and serve

Place the potato cake in the centre of the plate.   Slice the lamb around and pour on the sauce.