Roast loin of lamb with braised peas and salsa verde
- Published: 30 Apr 14
- Updated: 18 Mar 24
This roast saddle of lamb bursting with spring flavours is a light, summery alternative to traditional Sunday roasts or Easter roast lamb.
Or, how about this butterflied leg of lamb with rosemary salt and slow-roasted tomato salad? It’s just one of many Easter lunch recipes in our collection.
- Serves 6
- Hands-on time 45 min, oven time 40-55 min, plus resting
Ingredients
- 1 boned and rolled double loin of salt marsh lamb weighing about 1-1.2kg
- Olive oil for rubbing
For the braised peas
- 200g unsmoked bacon lardons
- 150g (about 3 medium) banana shallots, halved and thinly sliced
- 150ml fresh chicken stock
- 600g peas, fresh or frozen
- 1/2 tsp caster sugar
- 25g butter
For the salsa verde
- 1 fat garlic clove, thinly sliced
- 15-20g fresh mint leaves, roughly
- chopped
- 8-10g fresh flatleaf parsley leaves, roughly chopped
- 2 tbsp capers in brine, rinsed and drained
- 1 tsp Dijon mustard
- Juice 1/2 lemon (about 1 ½ tbsp)
- 50ml extra-virgin olive oil
Method
- Heat the oven to 230°C/fan210°C/ gas 8. Weigh the lamb and calculate the cooking time, allowing 18-20 minutes per 450g, depending on how pink you like it – this will give you medium cooked lamb, still slightly pink in the centre. Put it in a roasting tin, rub all over with a little olive oil and season well. Slide it into the oven and roast for 15 minutes, then turn down the oven to 200°C/ fan180°C/gas 6 and roast for the rest of the cooking time.
- About 5 minutes before the lamb is ready to come out of the oven to rest, start the braised peas. Heat a wide-based shallow pan over a high heat, then add the bacon lardons, lower the heat slightly and fry, stirring, until lightly golden. Stir in the shallots, cover and cook over a low heat for about 7 minutes until just starting to colour.
- Meanwhile, for the salsa verde, put the garlic, herbs and capers on a chopping board and chop into a coarse paste. Scoop into a bowl and stir in the mustard, lemon juice, extra-virgin olive oil and some seasoning. (Don’t do this too far in advance or the mint will turn black.)
- Take the lamb out of the oven, cover with foil and rest for
- 10 minutes (see tip). Stir the stock into the bacon and shallots and bring to the boil. Add the peas and sugar, then simmer with the lid off for 2 minutes or until the peas are just tender and the stock has reduced to a few tablespoons. Stir in the butter and season to taste.
- Carve the lamb crossways into slices. Spoon the braised peas into the centre of each plate and put the lamb on top. Spoon over a little of the salsa verde and serve with crushed new potatoes and the remaining salsa verde.
- Recipe from May 2014 Issue
Nutrition
- Calories
- 652kcals
- Fat
- 45.5g (14g saturated)
- Protein
- 47g
- Carbohydrates
- 13.5g (4.1g sugars)
- Fibre
- 6.9g
- Salt
- 1.8g
delicious. tips
As with lamb chops, don’t overcook it. It’s best served slightly pink. The internal temperature of a lamb loin cooked pink should be roughly 60°C when checked with a digital thermometer.
A double loin of lamb is the saddle (the middle of the back, with the two loins attached) with the bone removed. Ask your butcher to prepare it.
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