Dinner Party Spring Roast Lamb loin.

imageThis Roast lamb accompanied by peas, mint and lettuce recipe captures Spring’s sweetness and freshness. Not that you would know its spring with so much snow about right now.

This lamb dish using quality loin will serve 4 portions comfortably as a dinner party main course. I guarantee this will wow and amaze your guests.


2 loins of lamb, boned, weighing about 500g in total
Sea salt and freshly ground black pepper for seasoning
2 tablespoons of vegetable oil
2 rashers smoked streaky bacon, finely diced
1 large onion, finely diced
500ml (a pint is fine) of quality lamb stock (you can buy this in most supermarkets as fresh stock)
100g of peas, cooked (frozen is fine)
50g/2oz butter
1 Little Gem lettuce, finely shredded
1 large sprig of mint roughly chopped


Season the lamb well with salt and pepper.

Place a heavy-based, oven-proof frying pan over a medium heat. When it is hot, add one tablespoon of the vegetable oil.

Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time.

Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.
Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.

In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.

Add the chopped onion and cook for a further two minutes. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.

Add the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. Simmer for a minute or two until the lettuce is cooked.

To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.

Happy Eating!


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