Celebrate St Davids Day the Welsh way with Lamb and Rosemary Stuffed Leeks

Happy Sunday! Today’s post is something for you foodies out there. Many families and friends all over the world get together on a Sunday for a meal. Be it a traditional Sunday roast or the equivalent of. Wanting to change things up a bit and with St David’s Day right around the corner (for all my traditionalist Welsh friends), I thought I would share a recipe. Although it may not help you win against those farmers for ‘Leeks of the Year,’ but it will hold its own as a dinner party hero.

So why the leeks?

Well, St. David, the Patron Saint of Wales, was known through history for his preaching and for building monasteries. However, during a battle against the Saxons (way back when if you remember studying this at school), he asked his men in battle to wear leeks so that they would be able to identify themselves against the enemy! So having won that battle, the leek became a treasure and thusly, the Welsh symbol. So in homage to St. David and the leek (and an alternative to a roast), below is an easy recipe for you all to try!

Eat Welsh Lamb and Beef

Welsh Lamb and Rosemary Stuffed Leeks


225g (8oz) lean Welsh lamb mince
3 large leeks, washed and cut into 5cm/2″ pieces and remove tough outer layers
5ml (1 tsp) vegetable oil
1 sprig fresh rosemary, leaves removed and finely chopped
5ml (1 tsp) dried cumin
5ml (1 tsp) cumin seeds
150ml (¼pt) lamb stock
15ml (1 tbsp) tomato purée
200ml approx small can chopped tomatoes (or ½ a large can)


Pre-heat oven to Gas mark 4, 180°C, 350°F.

Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.

Reserve the leek layers and finely chop.
Place the whole leek pieces ‘end on’ into a deep gratin type dish and prepare the mince mixture.

Heat the oil in a large pan and add the lamb mince and brown.

Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes.

Add stock, purée and canned tomatoes. Bring to the boil.
Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).
Any remaining mince mixture can be spooned around the edge of the dish.
Cover with foil and bake in the oven for 30-40 minutes – remove and check that outer layers of leek are tender (some ‘tougher’ leeks may need slightly longer cooking).
Serve with spiced rice and extra green vegetables.
Mrs J xx
p.s If you like this post and want to see more of these kind of posts then feel free to email or contact me via my social links on the blog.
*images and recipe courtesy of https://www.eatwelshlambandwelshbeef.com

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