Roast Lamb with Peas and Bacon
Roast Lamb with Peas and Bacon



  • 2 loins of lamb, about 300g each
  • Salt and pepper
  • 2 tbsp veg oil
  • 2 rashers of smoked bacon, diced
  • 1 onion, diced
  • 500ml lamb stock
  • 100g peas, cooked
  • 50g butter
  • 1 little Gem lettuce, shredded
  • Sprig of mint
  • Preheat the oven to 160C, and season the lamb well. Heat 1 tbsp of veg oil in a heavy pan, and brown the lamb all over for a few minutes. Transfer to the oven and bake for 10 mins, then leave to rest for 10 mins.
  • Meanwhile, add the remaining oil to another pan and fry the bacon until golden and crisp. Add the onion, cook for 2 mins, then pour in the lamb stock and bring to the boil. Add the peas, butter, lettuce, and mint, and season well. Serve the lamb loin sliced on top of the pea and bacon mixture.
30 mins
4 serving

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