Celebrate the coming of spring with this roast loin of Welsh lamb, served with peas & bacon.
Now it is the end of February it really feels as if we are over the worse of winter and that spring is slowly starting to spring. There are still some really cold days, and I rather regretted venturing out without either a hat or gloves yesterday, but the longer days, and appearance of daffodils and other spring flowers really are making me feel that we are over the worse of winter.
The 1st March is St David’s Day or Dydd Gwyl Dewi, St David is the patron Saint of Wales, and to mark the date, Welsh food and drink producers will be heading to London this weekend until Tuesday 1st March, to showcase their fabulous products that are available in retailers such as Fortnum & Mason, John Lewis and Partridges.The ‘Taste of Wales’ campaign is led by Welsh chef and restaurateur Bryn Williams and to mark the occasion I have recreated his delicious roast loin of Welsh lamb served with peas, lettuce and bacon.
This is a really really easy dish to make, and makes a delicious lunch or after work supper, that can be quickly prepared. It showcases the flavoursome Welsh lamb, and the peas, mint and lettuce all hint at the warmth and lightness of the summer to come.
Loin of Lamb with Peas & Bacon
Ingredients
- 600 g loin of lamb ((2 loins))
- 2 tablespoons vegetable oil
- 50 g smoked streaky bacon ((diced))
- 1 gem lettuce
- 1 onion (peeled and diced)
- sprig of mint
- 100 g cooked peas
- salt and freshly ground pepper
- 50 g butter
- 500 ml lamb stock
Instructions
- Pre-heat oven 160?C/gas mark 3.
- Season the lamb well with salt and pepper. Heat up a heavy-based frying pan with a metal handle over a medium heat. When it’s hot, add 1 tablespoon of the vegetable oil. Pop the lamb in to the pan and colour it all over, turning it so that all its sides are evenly browned. Don’t rush this — you’ll get so much more flavour and colour if you take your time. Place the lamb in the oven for 8–10 minutes. Remove from the oven, take out of the frying pan and set it aside to rest for 10–15 minutes.
- In another frying pan over a medium heat, add the rest of the vegetable oil and cook the bacon until crisp and golden. Add the onions and cook for a further 2 minutes. Cover the bacon and onion with lamb stock and bring to the boil. Add the peas, the butter, the lettuce and the mint, and season with salt and pepper to taste, and remove from the heat immediately.
- To serve, slice the lamb, pour the pea and bacon mixture into a large bowl or individual servings, and arrange the lamb slices on top.
Notes
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Many thanks to a Taste of Wales for this prize.
For more lamb, and Welsh food inspiration why not try?
Advertorial post: This recipe for a roast loin of lamb with peas and bacon was recreated as a commission to promote the Taste of Wales Campaign. All opinions our own.
Lucy
I don’t think I’ve had loin of lamb before but I am going to ask the butcher for some for Easter, this looks great. Love Welsh lamb as it heralds spring for me!
Helen
The loin is a lovely cut, lean, tender, full of flavour as well as very quick to cook.
Isabella
What a delicious recipe, so fresh – peas, lettuce and mint with lamb is just perfect for spring!
Helen
We loved it! Certainly one to repeat.
Jo Hutchinson
Slow Roasted lamb with Rosemary.
Ray Becker
In the oven with rosemary & garlic
fozia Akhtar
A leg of lamb roasted
melanie stirling
Roast leg of lamb is my favourite.
C Kennedy
Roast lamb is my absolute favourite, but I also love it in curries, stews and on kebabs!
Ceri @Natural Kitchen Adventures
Love Bryn Williams’ cooking (and not just because he is a fellow Welsh man). Really enjoyed a trip to his London restaurant Odette’s a few years ago and this dish looks just up my street. Welsh lamb should definitely be celebrated – I have never understood why we fly in so much lamb from New Zealand.
Helen
I’d forgotten I went to Odettes for lunch – lovely meal!
Holly Lamb
It is lucky that I like lamb with my name! I must try this recipe as it does look delicious.
Jack Carpenter
That is a great looking lamb dish and just in time for spring.
Michael Robinson
I love lamb but have never thought to have it with bacon before…will be giving this a try. It looks delicious!
Margaret Clarkson
Kept quite simple, roasted after sprinkling with fresh rosemary.
Sarah, Maison Cupcake
That lamb looks stunning. We should eat it more often!
Helen
We should. I really like small cuts of meat – perfect for two for a week night supper.
Jayne Kelsall
I like mine cooked in the slow cooker with sprigs of rosemary, yummy :)
Miranda
I’ve never cooked lamb but i’d love to try!
Katie Bryson
What a gorgeous Spring recipe… absolutely glorious!!! Happy St David’s Day!
Helen
it was so delicious, and really quick too. Always a bonus.
Chris Andrews
Tell me your favourite way to cook lamb. . . .. . . roasted Welsh shoulder of lamb, fresh from the farm down the raod
Karen Richards
Roast leg of lamb with mint sauce
Solange
A leg of lamb roasted with rosemary and garlic
Keith Hunt
I cook lamb chops in a george foreman grill
Ben Audsley
roast in oven
Roger Bufton
in the slow cooker
Irene Wright
I’ve found that slow roasting a leg of lamb is the best way to cook a whole leg but usually I portion it down to leg steaks, a small roast and then Moroccan tagine with what’s left. Makes it more economical that way
Sarah Rees
I love roasted lamb
Abigail Cullen
Slow cooked in its own juice.
Rie Tetley
Roasted with rosemary and thyme
Maggie Hudson
Garlic, rosemary and salt. I love lamb!
Glyn Davies
In the slow cooker
Sarah Searle
Oven roasted with rosemary
BECCA STAPLES
Oven roasted with rosemary and mint x
jen s morgan
Lots of fresh mint and garlic yummy x
zoe payne
in the slow cooker
Esme mccrubb
roasted with mint sauce
Claire Ward
With rosemary and ginger ale
Ginny Satherley
Slow Roasted Lamb is my favourite!
lia sturman
I love roasted lamb
donna l jones
roasted lamb with rosemary and garlic
Kristy Brown
I love my lamb roasted in the slow cooker
Isabelle Smith
slow cooker with mint sauce
Kelly L
In the slowcooker!
Elspeth McMillan
Slow roasted with lots of vegatables
Barbara Handley
I like to rub the lamb with rosemary and pepper, then roast in a hot oven with vegetable stock in a roasting tin to produce a tasty gravy.
Diana
Slow cooked :)
Joanna Sawka
Roast lamb with veggies
Donna M Caldwell
In the slow cooker
Lisa Wilkinson
With Moroccan flavours
Laura Pritchard
I love roast lamb.
Jade Hewlett
I like roast lamb with rosemary
Jessica Hutton
In the slow cooker xx
claire little
Roasted
Sarah Parker
roast lamb
Adrian Bold
Roasted Lamb with Apple Sauce
Dale Dow
Roasted with a rubbing of rosemary and sage
Catherine Gregory
I love it slowed roasted then shredded and served in a roll with gravy on
Rachel B
Moroccan Style is fabulous
Matt McAndrew
I love making my own kebabs.
gaynor davies
I cant cook it my mom does in the oven
Natalie Crossan
roasted xx