Roast loin of lamb, peas, lettuce and bacon
Method
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For the lamb, preheat the oven to 160C/325F/Gas 3.
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Season the lamb well with salt and pepper.
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Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.
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Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time.
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Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.
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Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.
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In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.
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Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.
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Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.
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To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.
Ingredients
- 2 loins of lamb, boned, weighing 600g/1lb 4oz in total
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 rashers smoked streaky bacon, diced
- 1 onion, diced
- 500ml/1lb 2fl oz lamb stock
- 110g/4oz peas, cooked
- 50g/2oz butter
- 1 Little Gem lettuce, shredded
- 1 sprig mint
Shopping List
Roast loin of lamb, peas, lettuce and bacon
Fruit and vegetables
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Dairy, eggs and chilled
Meat, fish and poultry
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