- Home
- Hotels
- Gift Vouchers
- Competitions
- Rare News
- Rare Events
- Rare Guides
- Rare Recipes
- Salmon Tartare with Crab and Caper Mayonnaise
- Welsh Lamb Recipes
- Layered Chocolate Mousse Cake with Chocolate Ganash
- Jellied Ham Hock Terrine
- Bodysgallen Key Lime Pie
- Braised Pig Cheek with Swede Purée and Calvados Sauce
- Roasted Monkfish with Chicory Asparagus and Orange Butter Sauce
- Rhubarb Bavaroise with Rhubarb Sorbet
- Beef Wellington
- Ham Hock with Broad Beans and Spring Pea Salad
- Asparagus Recipes
- Welsh Rarebit
- Hake, Prawns & Shrimps
- Venison with Chestnut
- White Chocolate Truffles
- Panattone Terrine
- Cassoulet
- Squid with Chorizo
- Meat Mezze Board
- Black Forest Fondant
- Cheese Brulee
- Duck Legs with Pears
- Choc & Chilli Panna Cotta
- Lamb in Parma Ham
- Chocolate Fondant
- Winter Pesto
- Roasted Shoulder of Pork
- Venison Terrine
- Langoustine Cocktail
- Leek Risotto
- Chocolate Truffles
- Guinea Fowl and Samosa
- Lemon Tart 2
- Welsh Cheese Paté
- Sea Bass and Crab Rissole
- Chocolate and Tia Maria Mousse and Caramel Shards
- Mushrooms in Truffle Oil
- Monkfish with Red Pepper
- Chocolate Orange Velvet
- Potted Pigeon
- Lamb and Potato Pie
- Groes Honey Ice Cream
- Oak Smoked Salmon
- Portmeirion Lamb Rack
- Bara Brith Pudding
- Mussel Soup
- Slow Roast Welsh Lamb
- Moist Pistachio Cake
- Rhubarb and Champagne Trifle
- Warm Spring Asparagus with Poached Egg and Herby Lemon Butter
- Bengal Style Fish Curry
- Crème Caramel with Ginger Poached Rhubarb
- Bara Brith Bread and Butter Pudding 2
- Poached Haddock Topped with Glazed Welsh Rarebit
- Roast Saddle of Local Lamb with Parsley and Pine Nut Stuffing
- Asparagus with Balsamic Vinegar and Shaved Parmesan
- Asparagus Risotto
- Pork & Pistachio Rillettes
- Pan Roasted Halibut
- Green Apple Mousse
- Mussels with Thai Curry
- Beef & Bearnaise Sauce
- Berry Pavlova
- Ham & Parsley Terrine
- Honey Glazed Duck
- Baked Vanilla Cheesecake
- Vincisgrassi
- Chicken Foie Gras Parfait
- Two Style Guinea Fowl
- Mango Delice
- Rabbit & Tarragon Terrine
- Rack of Elwy Valley Lamb
- Orange Passion Fruit Tart
- Pot Roast Pheasant
- Apple Chutney / Tarte
- Banana and Ginger Soufflé
- Bass and Laverbread
- Bass and Scallops
- Bass with Shrimp Butter
- Beef Oxtail Potato Lattice
- Beetroot and Feta Salad
- Bream with Salsa Verde
- Blackberry Cheesecake
- Lemon & Lime Chiboust
- Bitter Chocolate Delice
- Chocolate Fondant
- Chocolate Mousse
- Chocolate & Chilli Brownie
- Cranachan
- Egg Custard Tart
- Duck and Apple Sauce
- Spiced Duck Breast
- Foie Gras & Greengages
- Cape Malay Fish Casserole
- Roast Grouse
- Ham and Asparagus
- Ham Hock Verrine
- Rack of Welsh Lamb
- Lamb Fillet & Bon-bon
- Lamb Kebabs with Tzatziki
- Lamb Rump & Shoulder
- Lamb & Tomato Fondant
- Lemon Tart
- Melin-y-Coed
- Mushrooms on Ciabatta
- Mussels with Coconut
- Nettle and Oatmeal Soup
- Caramelised Onion Tart
- Rosemary Pannacotta
- Pigeon and Peas
- Pigeon with Red Cabbage
- Roast Plaice and Truffle
- Raspberry Soufflé
- Hot Smoked Wild Salmon
- Seared Scallops
- Scallops with Crab Cakes
- Venison and Chestnuts
- Shin of Venison Pudding
- Rarebits Blog
- Rare Organised Tours
- Golf in Wales
- Savour the True Taste
- Welsh Facts
- Bookshop
- Partners
- Affiliates
- Photos of Brecon
- Contact us
Rack of Elwy Valley Lamb with Winter Vegetables
Rare Recipe from Manorhaus in Ruthin
In its highly praised conservatory restaurant the Manorhaus puts the accent on contemporary taste informed by the traditional values of fresh, local ingredients. With a menu that changes every Friday there is always plenty of variety for regular diners.
Rack of Elwy Valley Lamb with Winter Vegetables (serves 4)
INGREDIENTS - LAMB
- 2 racks of lamb (2/3 chops per person) French trimmed (ask your butcher)
- Seasoning
- Olive oil
METHOD - LAMB
- Preheat oven to 230°C / Gas 8.
- Season the racks of lamb with salt and pepper.
- Heat 2 tbsps olive oil in a large frying pan and sear for 1 to 2 minutes on all sides. Cover ends of bone to prevent charring.
- Roast in oven for 12-18 minutes.
INGREDIENTS - WINTER VEGETABLES
- A handful chopped herbs
- 1lb new potatoes
- 1lb carrots
- 1lb swede & turnip
- 8 cloves garlic
- 4 tbsp olive oill
METHOD - WINTER VEGETABLES
- Peel and roughly chop all the vegetables.
- Heat the oven to 200°C / Gas 6.
- Place the chopped vegetables in a large baking tray and drizzle with olive oil; add garlic cloves whole and season with salt and pepper. Roast in oven for 40-50minutes - or until golden. Toss with herbs just before serving.
INGREDIENTS - RED WINE JUS
- Olive oil
- 1 onion
- 175ml port
- 175ml red wine
- Sprig of rosemary
- Bay leaf
- 750ml lamb stock
METHOD - RED WINE JUS
- Put enough oil in a pan to coat the chopped onions, then fry them to caramelise.
- Add port, red wine and herb sand bring to boil. Simmer and reduce by half.
- Add stock and reduce by half again to rich consistency. Season with a little salt and pepper.
- Remove from heat and strain through sieve.