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About the Chef Damien Pondevie
Damien spent his early years living in distant exotic locations such as Kinshasa and Tahiti following his father's postings, also a chef. Although he considers himself Australian, Damien is very proud of his Northern European roots and all of the cultural and culinary influences they've brought into his life. After travelling the world - working on luxury yachts, in five star chalets and world class restaurants - he has settled in Cardiff where he now influences those under him with his lifelong passion towards food.
As part of our Cardiff celebrations we're bringing you a delicious recipe from our very own expert. The head chef of the Copthorne Hotel Cardiff uses locally sourced welsh lamb to create a tasty, seasonal dish.
Baked rump of welsh lamb, sautéed potatoes, curly kale, Kasundi sauce and a mint yogurt dressing
- Welsh rump of lamb
- 500g of seasonal new potatoes
- 3 shallots
- 1 clove of garlic
- Vegetable oil
- Chopped parsley
- Curly kale
- 15 - 20 fresh mint leaves
- Greek yoghurt
- ½ Lemon
- Salt and pepper
Kasundi sauce ingredients
- 400g Finely diced large onions
- 50g Garlic (minced)
- 80g Ginger (grated & chopped)
- 1 Red chilli (sliced)
- 30g Dark mustard seeds
- 5g Turmeric
- 4 Cloves
- 160g Malt vinegar
- 10g Ground cumin
- 5g Coriander seeds
- 5 tins chopped tomatoes
- Salt & pepper to taste
- Score then lamb and season it with salt and pepper.
- Place it into a moderately hot oven safe pan, fat side down, for approximately 2 minutes.
- Turn the lamb over and place the pan into the oven at 180C for 12 minutes.
- Take the lamb out of the oven and allow it to rest in the pan (under a sheet of foil) for 3 minutes.
- When ready to plate, cut the lamb into 3 or 4 slices and arrange on the plate.
- Boil 500g of seasonal new potatoes until cooked (but not overcooked!), then cool and slice ready for sautéing.
- Thinly slice 3 shallots and mince 1 Clove of garlic.
- Heat a frying pan on a medium flame and add approximately 40 millilitres of vegetable oil.
- Add the shallots and stir continuously until they start to colour.
- Then add the potatoes and garlic turning the heat up a little, still stirring continuously.
- When the potatoes are suitably coloured, finish with seasoning to taste and add a sprinkle of chopped parsley.
- Clean the kale and then blanch in boiling water for 30 seconds.
- Quickly pan fry with a wedge of butter and some seasoning for no more than 1 minute on a high flame.
Mint yogurt dressing
- Pick and wash 15-20 fresh mint leaves and place into a bar blender with 150g of Greek yogurt, salt & pepper and the juice of ½ a Lemon.
- Blend, ready to drizzle over the top of the finished dish.
- Fry off the onions, ginger, garlic and chillies with a little vegetable oil.
- Add spices and then lightly fry with the onions.
- Add chopped tomatoes, vinegar & sugar as well as 1 litre of water.
- Allow to simmer for two hours adding water if it gets too dry.
- When it is the desired consistency, season to taste.