Cig Oen Morfa Heli
Cig Oen Morfa Heli (keeg oyn MOR-va HEL-ee)
Salt Marsh Lamb Chops
Succulent lamb chops from salt-marsh-grazed sheep, simply seared and finished with a honey and thyme glaze.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: thyme sprig, honey drizzle
Accompaniments: roast new potatoes, wilted spinach
Instructions
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1
Remove lamb chops from the fridge 30 min before cooking. Pat dry and season well with salt and pepper.
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2
Heat a cast iron skillet to very hot. Add olive oil.
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3
Sear chops for 3-4 min on each side for medium-rare.
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4
In the last minute, add garlic and thyme to the pan. Spoon the fragrant oil over the chops.
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5
Drizzle honey into the pan, tilt and baste the chops as the honey caramelises.
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6
Rest for 5 min before serving. Spoon the pan juices over the chops.
Did You Know?
Salt marsh lamb grazes on samphire, sea lavender, and thyme growing on tidal flats, giving the meat a naturally seasoned, slightly mineral flavour.
Chef's Notes
Equipment Tips
- cast iron skillet
- tongs
- meat thermometer
Garnishing
thyme sprig, honey drizzle
Accompaniments
roast new potatoes, wilted spinach
The Story Behind Cig Oen Morfa Heli
The Gower Peninsula and Harlech coast produce some of the world's most prized salt marsh lamb. The sheep graze on tidal salt marshes, eating wild herbs and grasses washed by the sea, which imparts a unique flavour that cannot be replicated. Welsh salt marsh lamb has Protected Geographical Indication (PGI) status from the EU.
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