Welsh saltmarsh lamb with pickled damsons, black mountain liqueur and garlic mash

Method

1. First make the garlic mash. Put the potatoes in a large saucepan with enough water to just cover them. Add the salt and cover with a tight-fitting lid. Bring to the boil, then simmer gently, with the lid on, for about 20 minutes until tender. Drain well and put back in the pan.

2. Break up the potatoes with a masher. Stir in the garlic and crème fraîche, then beat with a whisk or wooden spoon until smooth and fluffy. Season to taste. Transfer to a warm serving dish, and keep warm

3. To cook the lamb, heat the oil in a frying pan large enough to take the steaks in a single layer. Add the steaks and fry over medium heat, turning, until nicely browned. Remove from the pan and arrange on top of the potatoes.

4. Pour the lamb stock into the pan, stirring to scrape up any sediment. Stir in the liqueur and the pickled damsons. Bubble for a few minutes until reduced to a lovely glaze.

5. Drizzle the glaze over the lamb and garlic mash.

6. Serve with wilted spinach.

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Ingredients

1 tbsp vegetable oil
6 saltmarsh lamb leg steaks
150ml lamb stock, preferably home-made
2 tbsp Black Mountain liqueur
175g pickled damsons
wilted Spinach, to serve

For the garlic mash:

1kg evenly sized floury potatoes
1 tbsp Salt
2 garlic cloves, crushed
150ml crème fraiche or double cream
salt and fresh ground black pepper

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