July 29, 2017
Dinner, Main Dish, Pork,
Bacon, Lamb/Mutton, Vegetables, Peas , British, Christmas, Entertaining, Fall/Autumn, Romantic Dinner, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs more
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"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. Recipe from Bryn Williams."
Pre-heat oven 325F.
Season the lamb well with salt and pepper. Heat a heavy-bottomed, oven-proof frying pan over medium heat. When it’s hot, add 1 tablespoon of the vegetable oil. Add the lamb and cook until all sides are evenly browned. Don’t rush this — you’ll get so much more flavor and color if you take your time.
Place the lamb in the oven for 8–10 minutes. Remove from the oven, remove it from the frying pan and set it aside to rest for 10–15 minutes.
Wipe out the frying pan and set over medium heat. Add the rest of the vegetable oil and cook the bacon until crisp and golden. Add the onions and cook another 2 minutes. Cover the bacon and onion with lamb stock and bring to a 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 into individual servings, and arrange the lamb slices on top.
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