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.
- 2 loins of lamb to weigh 600g in all
- 2 tablespoons vegetable oil
- 2 rashers of 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 g 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.
Recipes taken from Bryn’s Kitchen by Bryn Williams, published by Kyle Cathie
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
- 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
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.