Owen Morgan served up a tasty Spanish-style Welsh lamb shoulder with ajo blanco, cockles and sea herbs on Saturday Kitchen.<\/p>\n
The ingredients for the ajo blanco: 200g day-old white bread, crusts removed, 100g blanched almonds, 2 garlic cloves, 100ml extra virgin olive oil, 1 tbsp sherry vinegar, salt and freshly ground black pepper.<\/p>\n
For the marinade: 8 salted anchovies, handful fresh rosemary leaves, handful fresh thyme leaves, handful fresh mint, including stalks, 4 garlic cloves, crushed, 1 lemon, zest only, 75ml extra virgin olive oil, 75ml albarino white wine, salt and freshly ground black pepper.<\/p>\n
For the lamb shoulder: 2\u20132.5kg Welsh lamb shoulder, on the bone, 4 carrots, roughly chopped, 4 white onions, roughly chopped, 3 celery sticks, roughly chopped, 3 leeks, roughly chopped, 1 garlic bulb, cut in half horizontally, 4 bay leaf, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 300ml albarino white wine, 400ml hot chicken stock, 2 tbsp olive oil, sea salt and freshly ground black pepper.<\/p>\n
For the cockles: 1 tbsp olive oil, 1 garlic clove, sliced, \u00bd shallot, sliced, 2 handfuls of live cockles, in the shell, splash of albarino white wine and sea purslane and samphire, to garnish.<\/p>\n