Roast Loin Of Lamb, Peas, Lettuce And Bacon
This lamb recipe is a delightful combination of tender meat, sweet peas, and crisp bacon, all brought together in a flavorful stock. The lamb is cooked to perfection, with a golden exterior and succulent interior, while the pea and bacon mixture adds a burst of freshness and texture. A dish that is sure to impress your guests and satisfy any cravings for a comforting yet elegant meal.
— Constant Cookbook
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
- 1 onion
- 500ml/1lb 2fl oz lamb stock
- 110g/4oz peas
- 50g/2oz butter
- 1 Little Gem lettuce
- 1 sprig mint
Instructions
- For the lamb, preheat the oven to 160C/325F/Gas 3.
- Season the lamb well with salt and pepper.
- Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.
- Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Donât rush this, the dish will have much more flavour and a deeper colour if you take your time.
- Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.
- Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.
- In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 451kcal
- Carbohydrate Content: 5.5g
- Fat Content: 31g
- Fiber Content: 2.3g
- Protein Content: 37g
- Saturated Fat Content: 14.5g
- Sugar Content: 2.5g
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