Portmeirion Hotel Restaurant
Hotel Portmeirion's Loin of Welsh Lamb, Asparagus, Hay
Baked Jersey Royals, Morel Glazed Sweet Bread & Mint Crème
Loin of Welsh Lamb
Pan fry the lamb until the skin is crisp.
Cook in the oven at 180°C for 4 to 5 minutes.
Rest the loin before serving.
Hay Baked Jersey Royals
Wash the Jersey Royals or baby potatoes
Place in baking tray covered in clean, damp hay and add a pinch
Bake for 2 hours on 60°C
Morel Glazed Sweet Breads
Bring the sweet breads to the boil
Simmer for 10 minutes
Peel the sweet breads
Reheat the sweet breads and place in morel stock and butter
Mint Crème Fraiche
200g of Crème Fraiche
50g of Chopped Mint
Cook in salted water with butter until tender
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