["Roast Loin Of Lamb, Peas, Lettuce And Bacon | Recipes

Ingredients
Method

Ingredients

- 2 Loins of lamb
- Salt & Pepper to taste
- 2 Tbs Vegetable oil
- 2 Bacon lardons
- 1 Onion
- 500 ml Vegetable stock
- 110 g Peas
- 50 g Butter
- 2 Handful Florette Salad
- 1 Sprigs Mint

Method

1

For the lamb, preheat the oven to 160C/325F/Gas 3.

2

Season the lamb well with salt and pepper.

3

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

4

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.

5

Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes.

6

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

7

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

8

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.

9

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.

10

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.

Comments & Ratings

More Florette recipes

	2	Loins Of Lamb
	0	Salt & Pepper To Taste
	2 Tbs	Vegetable Oil
	2	Bacon Lardons
	1	Onion
	500 ml	Vegetable Stock
	110 g	Peas
	50 g	Butter
	2 Handful	Florette Salad
	1 Sprigs	Mint

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Roast Loin of Lamb, Peas, Lettuce and Bacon

Ingredients

Method

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Comments & Ratings