Welsh salt marsh lamb is the only meat that beats Welsh mountain lamb in my humble opinion! It’s a delicious meat which works very well with samphire, as the animals graze on and alongside it on the salt marshes of West Wales.
It would be a travesty to cook such a lovely meat in a rich gravy or sauce, it really needs the lightest hand to bring out the best of its flavour.
Quantities depend on the numbers you are cooking for, you will need :
Baby new potatoes
One or two slices of salt preserved lemon. (not vinegar preserved, the grated rind of half a lemon could be substituted)
You could prepare the dish the evening before by laying the lamb steaks in a dish with one small clove of garlic and a sprig of rosemary alongside them. You want the merest breath of garlic and rosemary, not a big hit.
The next day cut the steaks into chunks and pop into a basin, cut the baby potatoes into chunks and add to the lamb steaks. Drizzle with the tiniest drop of olive oil and toss them together.
Lay a sheet of greaseproof paper over a sheet of tinfoil on a shallow roasting tray and turn the potatoes and lamb pieces onto it. Wash the salt preserved lemon slice and cut the rind into thick pieces and dot among the lamb and potatoes. Wrap up to form a parcel and bake in a hot oven for 35 – 40 minutes. Uncovering for the last 15 minutes for the meat to brown.
Serve with lightly steamed samphire dressed with lemon juice and butter, and garden peas dressed with butter and a sprinkle of fresh mint.