• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Main Ingredient / Lamb / Bryn William’s Loin of Welsh Lamb with Peas & Bacon

Bryn William’s Loin of Welsh Lamb with Peas & Bacon

Published on February 26, 2016 by Helen Best-Shaw 63 Comments
Last Updated on March 4, 2019

Jump to Recipe - Print Recipe

Celebrate the coming of spring with this roast loin of Welsh lamb, served with peas & bacon.

a plate of sliced pink Welsh lamb on a bed of peas and bacon. The plate is on a table top with napkins, cutlery, plates and woodern serving spoons

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.Taste of Wales St Davids DayThe ‘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.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
a plate of sliced pink Welsh lamb on a bed of peas and bacon. The plate is on a table top with napkins, cutlery, plates and woodern serving spoons
Print Recipe
BookmarkSaved!
4.91 from 11 votes

Everything You Need To Know

  • Loin of Lamb with Peas & Bacon
    • Ingredients
    • Instructions
    • Notes
  • Win 1 of 3 copies of Bryn’s Kitchen
    • How To Enter
  • Good Luck!

Loin of Lamb with Peas & Bacon

Sheep farming is extensive in Wales and the meat traditionally associated with Welsh cooking. This recipe is a tender loin of lamb with a classic combination of peas, lettuce and bacon. This makes a perfect spring supper.
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Prevent your screen from going dark

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

Recipes taken from Bryn’s Kitchen by Bryn Williams, published by Kyle Cathie
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Loin of Lamb with Peas & Bacon
Amount Per Serving
Calories 657 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 26g163%
Cholesterol 144mg48%
Sodium 450mg20%
Potassium 648mg19%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 31g62%
Vitamin A 1180IU24%
Vitamin C 15.8mg19%
Calcium 64mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Welsh
Keyword: loin of lamb, Welsh lamb recipe
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

This recipe for tender loin of lamb with a classic combination of peas, lettuce and bacon makes a perfect spring supper.

Win 1 of 3 copies of Bryn’s Kitchen

How To Enter

  • Simply complete the Gleam widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc
  • Read the rules below, and please take note of the entry criteria. I can tell if you have tweeted and facebooked, I do verify entries, and will, and have disqualified people who cheat.
  • Closing date Midnight 27th March 2015

New to Fuss Free Flavours or Gleam?

  • If there is no form hit refresh (f5) and it should appear
  • If it still not working check that your computer is running Javascript
  • You need to complete the mandatory entry first – usually amswering a question
  • Login to Gleam – click to see what the question is. Answer the question in the widget. This will unlock all the other options.
  • Gleam will tweet, like and follow on your behalf making it really easy to enter!
  • For information on how to find the url of your tweet click here
  • Really want to win the prize? Come back every day for bonus entries

For more prizes see the giveaways page on both Fuss Free Flavours, and Fuss Free Living

Bryn Williams cookbook

Good Luck!

Many thanks to a Taste of Wales for this prize.

For more lamb, and Welsh food inspiration why not try?

  • My garlic & lemon cannon of lamb with winter ‘slaw
  • My slow cooked spiced pulled lamb
  • Ceri’s Bara Brith (gluten free)
  • Ceri’s Full Welsh breakfast with lavercakes

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.

 This recipe for a tender loin of lamb with a classic combination of peas, lettuce and bacon, makes a perfect spring supper.

Related Posts

  • Salmon with peas, beetroot and bacon
    Recipe: Salmon with peas, beetroot and bacon
  • Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
    Lamb Keema Tacos
  • A casserole ready to serve.
    Easy Lamb Rogan Josh Recipe
  • Salmon with peas, beetroot and bacon
    Recipe: Salmon with peas, beetroot and bacon

Filed Under: Easy Ways to Extra Veg (and Fruit), Giveaway - Past, Giveaways, Lamb, Main Meal, Recipes, Spring Ingredients: Bacon, Dairy, Lamb, Lettuce, Mint, Onion, Peas, Stock

Previous Post: « Easy Cadbury Creme Egg Milkshake
Next Post: One Ingredient SPAM® Fries {Gluten Free} »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lucy

    5 stars
    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!

    Reply
    • Helen

      The loin is a lovely cut, lean, tender, full of flavour as well as very quick to cook.

      Reply
  2. Isabella

    5 stars
    What a delicious recipe, so fresh – peas, lettuce and mint with lamb is just perfect for spring!

    Reply
    • Helen

      We loved it! Certainly one to repeat.

      Reply
  3. Jo Hutchinson

    Slow Roasted lamb with Rosemary.

    Reply
  4. Ray Becker

    In the oven with rosemary & garlic

    Reply
  5. fozia Akhtar

    A leg of lamb roasted

    Reply
  6. melanie stirling

    Roast leg of lamb is my favourite.

    Reply
  7. C Kennedy

    Roast lamb is my absolute favourite, but I also love it in curries, stews and on kebabs!

    Reply
  8. Ceri @Natural Kitchen Adventures

    5 stars
    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.

    Reply
    • Helen

      I’d forgotten I went to Odettes for lunch – lovely meal!

      Reply
  9. Holly Lamb

    5 stars
    It is lucky that I like lamb with my name! I must try this recipe as it does look delicious.

    Reply
  10. Jack Carpenter

    5 stars
    That is a great looking lamb dish and just in time for spring.

    Reply
  11. Michael Robinson

    I love lamb but have never thought to have it with bacon before…will be giving this a try. It looks delicious!

    Reply
  12. Margaret Clarkson

    Kept quite simple, roasted after sprinkling with fresh rosemary.

    Reply
  13. Sarah, Maison Cupcake

    5 stars
    That lamb looks stunning. We should eat it more often!

    Reply
    • Helen

      We should. I really like small cuts of meat – perfect for two for a week night supper.

      Reply
  14. Jayne Kelsall

    I like mine cooked in the slow cooker with sprigs of rosemary, yummy :)

    Reply
  15. Miranda

    I’ve never cooked lamb but i’d love to try!

    Reply
  16. Katie Bryson

    5 stars
    What a gorgeous Spring recipe… absolutely glorious!!! Happy St David’s Day!

    Reply
    • Helen

      it was so delicious, and really quick too. Always a bonus.

      Reply
  17. Chris Andrews

    Tell me your favourite way to cook lamb. . . .. . . roasted Welsh shoulder of lamb, fresh from the farm down the raod

    Reply
  18. Karen Richards

    Roast leg of lamb with mint sauce

    Reply
  19. Solange

    A leg of lamb roasted with rosemary and garlic

    Reply
  20. Keith Hunt

    I cook lamb chops in a george foreman grill

    Reply
  21. Ben Audsley

    roast in oven

    Reply
  22. Roger Bufton

    in the slow cooker

    Reply
  23. Irene Wright

    5 stars
    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

    Reply
  24. Sarah Rees

    I love roasted lamb

    Reply
  25. Abigail Cullen

    Slow cooked in its own juice.

    Reply
  26. Rie Tetley

    Roasted with rosemary and thyme

    Reply
  27. Maggie Hudson

    5 stars
    Garlic, rosemary and salt. I love lamb!

    Reply
  28. Glyn Davies

    In the slow cooker

    Reply
  29. Sarah Searle

    Oven roasted with rosemary

    Reply
  30. BECCA STAPLES

    Oven roasted with rosemary and mint x

    Reply
  31. jen s morgan

    Lots of fresh mint and garlic yummy x

    Reply
  32. zoe payne

    in the slow cooker

    Reply
  33. Esme mccrubb

    roasted with mint sauce

    Reply
  34. Claire Ward

    With rosemary and ginger ale

    Reply
  35. Ginny Satherley

    Slow Roasted Lamb is my favourite!

    Reply
  36. lia sturman

    I love roasted lamb

    Reply
  37. donna l jones

    roasted lamb with rosemary and garlic

    Reply
  38. Kristy Brown

    I love my lamb roasted in the slow cooker

    Reply
  39. Isabelle Smith

    slow cooker with mint sauce

    Reply
  40. Kelly L

    In the slowcooker!

    Reply
  41. Elspeth McMillan

    Slow roasted with lots of vegatables

    Reply
  42. Barbara Handley

    5 stars
    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.

    Reply
  43. Diana

    Slow cooked :)

    Reply
  44. Joanna Sawka

    Roast lamb with veggies

    Reply
  45. Donna M Caldwell

    In the slow cooker

    Reply
  46. Lisa Wilkinson

    With Moroccan flavours

    Reply
  47. Laura Pritchard

    4 stars
    I love roast lamb.

    Reply
  48. Jade Hewlett

    I like roast lamb with rosemary

    Reply
  49. Jessica Hutton

    In the slow cooker xx

    Reply
  50. claire little

    Roasted

    Reply
  51. Sarah Parker

    roast lamb

    Reply
  52. Adrian Bold

    Roasted Lamb with Apple Sauce

    Reply
  53. Dale Dow

    Roasted with a rubbing of rosemary and sage

    Reply
  54. Catherine Gregory

    I love it slowed roasted then shredded and served in a roll with gravy on

    Reply
  55. Rachel B

    Moroccan Style is fabulous

    Reply
  56. Matt McAndrew

    I love making my own kebabs.

    Reply
  57. gaynor davies

    I cant cook it my mom does in the oven

    Reply
  58. Natalie Crossan

    roasted xx

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Coddled Eggs

Easy Coddled Eggs

Best Easy Fudge Recipes

Best Easy Fudge Recipes

Easy Parsnip & Apple Soup

Easy Parsnip & Apple Soup

Easy Slow Cooker Fudge

Easy Slow Cooker Fudge

Easy Coffee Fudge

Easy Coffee Fudge

Pea & Mint Soup

Pea & Mint Soup

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again