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Welsh Minced Lamb Rarebit

Welsh Minced Lamb Rarebit

Eleanor Craig
Inspired by the rich culinary heritage of Wales, this Welsh Minced Lamb Rarebit combines the savory charm of minced lamb with the traditional cheese sauce of a rarebit. The dish pays homage to Welsh traditions while offering a modern take with depth of flavors, perfect for a comforting dinner experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine British / Irish
Servings 4 servings
Calories 981 kcal

Ingredients
 
 

Lamb Mixture

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - Preferably from grass-fed lamb for a richer flavor.
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - Extra virgin, for sautéing.
  • Ripe yellow onion on a white background1 large onion - Finely chopped.
  • garlic2 cloves garlic - Minced.
  • Rosemary1 teaspoon rosemary - Fresh, chopped.
  • Bowl of beef bone stock1 cup beef stock (beef broth or beef bouillon) - Low sodium.
  • 1 tablespoon Worcestershire sauce

Rarebit Sauce

  • fresh butter pieces3 tablespoons butter - Unsalted.
  •  
    3 tablespoons plain flour
  • decanter of milk1 cup milk - Whole milk.
  •  
    2 cups sharp Cheddar cheese - Grated.
  • White bowl with Dijon Mustard1 teaspoon Dijon mustard
  • wooden bowl of salt1 pinch salt - To taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - To taste

Serving

  •  
    4 slices crusty bread - Toasted.

Instructions
 

Prepare the Lamb Mixture:

  • Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until golden and fragrant, approximately 5 minutes.
  • Add the minced garlic and rosemary, and cook for another minute, stirring continuously to prevent burning.
  • Introduce the minced lamb, breaking it apart with a wooden spoon, and brown evenly.
  • Pour in the beef stock and Worcestershire sauce, and let it simmer for 10 minutes until the mixture is rich and slightly thickened.
  • Season with salt and pepper to taste.

Prepare the Rarebit Sauce:

  • In a separate saucepan, melt the butter over medium-low heat.
  • Stir in the flour, blending it into a smooth paste (roux) and cook for about 2 minutes.
  • Gradually whisk in the milk, raising the heat slightly, to form a thick sauce.
  • Fold in the grated cheese and Dijon mustard, stirring until the cheese has melted into a creamy sauce. Adjust seasoning with salt and pepper.

Assemble and Serve:

  • Preheat your oven grill on high. Spread the lamb mixture generously over each toasted slice of bread. Top with a ladle of rarebit sauce.
  • Place under the grill for about 2–3 minutes, until the tops are bubbly and starting to crisp.
  • Serve hot, preferably with a side of lightly dressed salad greens for a fresh contrast.

Notes

For added depth, consider mixing in a teaspoon of smoked paprika to the rarebit sauce or trying a splash of dark ale in the lamb mixture.

Nutrition

Calories: 981kcalCarbohydrates: 47gProtein: 45gFat: 68gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 178mgSodium: 1119mgPotassium: 704mgFiber: 2gSugar: 8gVitamin A: 933IUVitamin C: 4mgCalcium: 553mgIron: 5mg
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