Lamb Loin with Bacon and Peas
Lamb Loin with Bacon and Peas

Ingredients

Method

  • 2 boned loins of lamb (approx 300g each)
  • Salt and pepper
  • 2 tbsp veg oil
  • 2 rashers of smoky bacon, diced
  • 1 diced onion
  • 500ml lamb or beef stock
  • 110g cooked peas
  • 50g butter
  • 1 small gem lettuce, shredded
  • 1 sprig of mint
  • Preheat the oven to 160C. Season the lamb well. Add a tbsp of oil to an ovenproof frying pan on a medium heat, and colour the lamb all over for a couple of minutes. Transfer to the oven, and bake for 10 minutes, then remove and leave to rest for 15 minutes.
  • In a separate frying pan, add the remaining veg oil and fry the diced bacon until golden and crisp. Add the onion and cook for a couple more minutes, then pour in the lamb stock and bring up to the boil. Add the peas, butter, mint, and lettuce leaves, along with a little more seasoning. Simmer for a couple of minutes, then serve the lamb sliced on top of the pea, bacon, and lettuce mixture.
30 mins
4 serving
This recipe pairs perfectly with the Warner Vineyard Shiraz 2014 from Beechworth, Australia.

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