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
- 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
- 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.
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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.
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!
The loin is a lovely cut, lean, tender, full of flavour as well as very quick to cook.
What a delicious recipe, so fresh – peas, lettuce and mint with lamb is just perfect for spring!
We loved it! Certainly one to repeat.
Slow Roasted lamb with Rosemary.
In the oven with rosemary & garlic
A leg of lamb roasted
Roast leg of lamb is my favourite.
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.
I’d forgotten I went to Odettes for lunch – lovely meal!
It is lucky that I like lamb with my name! I must try this recipe as it does look delicious.
That is a great looking lamb dish and just in time for spring.
I love lamb but have never thought to have it with bacon before…will be giving this a try. It looks delicious!
Kept quite simple, roasted after sprinkling with fresh rosemary.
Sarah, Maison Cupcake
That lamb looks stunning. We should eat it more often!
We should. I really like small cuts of meat – perfect for two for a week night supper.
I like mine cooked in the slow cooker with sprigs of rosemary, yummy :)
I’ve never cooked lamb but i’d love to try!
What a gorgeous Spring recipe… absolutely glorious!!! Happy St David’s Day!
it was so delicious, and really quick too. Always a bonus.
Tell me your favourite way to cook lamb. . . .. . . roasted Welsh shoulder of lamb, fresh from the farm down the raod
Roast leg of lamb with mint sauce
A leg of lamb roasted with rosemary and garlic
I cook lamb chops in a george foreman grill
roast in oven
in the slow cooker
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
I love roasted lamb
Slow cooked in its own juice.
Roasted with rosemary and thyme
Garlic, rosemary and salt. I love lamb!
In the slow cooker
Oven roasted with rosemary
Oven roasted with rosemary and mint x
jen s morgan
Lots of fresh mint and garlic yummy x
in the slow cooker
roasted with mint sauce
With rosemary and ginger ale
Slow Roasted Lamb is my favourite!
I love roasted lamb
donna l jones
roasted lamb with rosemary and garlic
I love my lamb roasted in the slow cooker
slow cooker with mint sauce
In the slowcooker!
Slow roasted with lots of vegatables
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.
Slow cooked :)
Roast lamb with veggies
Donna M Caldwell
In the slow cooker
With Moroccan flavours
I love roast lamb.
I like roast lamb with rosemary
In the slow cooker xx
Roasted Lamb with Apple Sauce
Roasted with a rubbing of rosemary and sage
I love it slowed roasted then shredded and served in a roll with gravy on
Moroccan Style is fabulous
I love making my own kebabs.
I cant cook it my mom does in the oven