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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
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4.91 from 11 votes

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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

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.
Calories: 657kcal | Carbohydrates: 10g | Protein: 31g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 144mg | Sodium: 450mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1180IU | Vitamin C: 15.8mg | Calcium: 64mg | Iron: 3.3mg
Course: Main
Cuisine: Welsh
Keyword: loin of lamb, Welsh lamb recipe