RECIPE OF THE MONTH | September 2026
Penllyn Estate Lamb Rack Niçoise Salad
Serves: 4 | Preparation: 20 minutes | Cook Time: 30 mins
Our Penllyn Estate Lamb Rack Niçoise Salad brings a Welsh twist to a classic French favourite. Tender, flavourful lamb is paired with fresh seasonal ingredients to create a vibrant and satisfying salad that’s perfect for summer lunches, relaxed dinners and al fresco dining.
Ingredients
Lamb
- 2 French-trimmed racks of lamb (8 bones total)
- 2 tbsp Forage rapeseed oil
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 20g Ty Tanglwyst butter
- Sea salt
- Black pepper
Salad
- 2 little gem lettuces, leaves separated
- 300g new potatoes
- 4 Penllyn Estate free-range eggs
- 2 large ripe tomatoes, cut into wedges
- 120g Lemon Thyme and Black pepper olives
- 100g fine beans, blanched (optional but traditional)
- Pea shoots or micro herbs for garnish
- Honey and mustard dressing
Method
1. Remove lamb from the fridge 30 minutes before cooking.
2. Season generously with salt and pepper.
3. Heat a frying pan until hot and add the oil.
4. Sear the lamb for 2 minutes on each side until golden.
5. Add the butter, garlic and rosemary.
6. Baste continuously for 2 minutes.
7. Finish in a 190°C oven for 8–10 minutes for medium-rare. Rest for at least 10 minutes before carving into double chops.
8. Bring water to the boil and cook eggs for 6½ minutes.
9. Place eggs immediately in iced water. Peel the shells carefully and halve.
10. Boil potatoes in salted water until tender (15–18 minutes).
11. Drain and allow to cool slightly.
12. Halve or slice into bite-sized pieces.
13. Toss with a little dressing while still warm.
Contact Us
OFFICE: 01446 774113
EMAIL: info@foragefarmshop.co.uk
ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF