Chargrilled Welsh Lamb rack with koftas, grilled asparagus, chimichurri and guacamole cream

Serves 6 (Start 1 day before serving) Starters and mains

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Method

The day before, marinate the lamb. Cut each rack into 3 double-boned cutlets. Mix the thyme sprigs, garlic, oil and saba or vincotto together in a dish large enough to take the lamb in a single layer. Add the lamb, coat well with the marinade and put in the fridge for around 24 hours, turning as often as possible.

Prepare the koftas up to 1 day in advance and keep in the fridge until 1 hour before cooking. Heat a little of the oil in a frying pan, add the shallot and fry until soft. Remove and allow to cool completely.

Cut the neck fillet into small pieces, put in a food processor and pulse until finely minced. Tip into a bowl and mix in the cold shallot, garlic, parsley, pine nuts, salt and pepper and egg yolk. With wet hands, combine well. Gently fold in the cheese and shape the mixture into 18 balls. Transfer to a plate and chill.

No more than 2 hours before serving, make the chimichurri. Put the herbs, garlic and pul biber in a small blender. Add the oil, 3tbsp cold water and the vinegar and pulse to a coarse paste. Tip into a bowl, season to taste and add the chopped tomatoes. Keep in the fridge until ready to serve.

No more than 2 hours before serving, make the guacamole cream. Halve the avocados (reserving one of the stones) and scoop the flesh into a small blender, then add the remaining ingredients and pulse to a smooth cream. Transfer to a bowl and push the reserved stone down into the mixture to prevent the cream from discolouring.

Bring the lamb rack chops and koftas to room temperature 1 hour before cooking. Light the barbecue, if using. Remove the lamb from the marinade and season to taste around 30 minutes before cooking.

When the barbecue is hot, position a lightly oiled rack over the coals to heat up, or use a ridged grill pan on the rack. Alternatively, heat a ridged grill pan on the hob.

Stand the cutlets upright so they support each other and cook the edges for 2 minutes. Turn each one on the cut side and grill for a further 2-3 minutes per side for rare or a little longer, if preferred. Transfer the cutlets to a plate and allow to rest for 10 minutes while you cook the koftas and asparagus.

Heat the rest of the oil for the koftas in a frying pan and fry on the hob on all sides to sear, taking care not to over-brown them. Alternatively, sear in a heavy-based iron pan on the barbecue. Once golden, cook for a further few minutes to ensure they are cooked through, then pierce with cocktail sticks.

For the grilled asparagus, toss the asparagus in the oil and heat a ridged griddle pan on the barbecue or hob. When the pan is smoking, move to indirect heat on the barbecue or lower the heat on the hob, then add the asparagus. Griddle for 6-8 minutes, turning 4 times during cooking.

Serve the lamb cutlets and koftas with the asparagus, with bowls of chimichurri and guacamole cream on the side.

Welsh Lamb comes with PGI (Protected Geographical Indication) status, ensuring its quality, integrity and provenance. Produced by caring farmers, traditional flocks are farmed non-intensively across grasslands peppered with heather and fragrant wild herbs just as they have been since the 14th century. The result is a unique taste
of Wales – versatile, succulent, sweet and tender.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.