Roast loin of lamb recipe

Name: Roast loin of lamb recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Loins of lamb, weighing 600g in total; 1 Pinch of salt and pepper; 2 tbsp Vegetable oil; 2 Rashers of smoked streaky bacon, diced; 1 Onion, peeled and diced; 500 ml (17.6fl oz) Lamb stock; 100 g (3.5oz) Peas, cooked; 50 g (1.8oz) Butter; 1 Gem lettuce, shredded; 1 Sprig of mint

Servings: persons

1
Preheat the oven to 160 degrees C/325 degrees F/gas mark 3.
2
Season the lamb well with salt and pepper.
3
Place a heavy-based frying pan with a metal handle over a medium heat.
4
When it is hot, add 1 tablespoon of the vegetable oil.
5
Put the lamb into the pan and colour it all over, turning it so that all the sides brown evenly.
6
Don't rush this - the dish will have much more flavour and colour if you take your time.
7
Place the lamb in the oven for 8-10 minutes.
8
Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes.
9
In another frying pan over a medium heat, add the remaining vegetable oil and cook the bacon until crisp and golden.
10
Add the onion and cook for a further 2 minutes.
11
Cover the bacon and onion with lamb stock and bring to the boil.
12
Add the peas, the butter, the lettuce and the mint, and season with salt and pepper to taste, then immediately remove from the heat.
13
To serve, slice the lamb, pour the pea and bacon mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Loins of lamb, weighing 600g in total, 1 Pinch of salt and pepper, 2 tbsp Vegetable oil, 2 Rashers of smoked streaky bacon, diced, and more.

Yes, Roast loin of lamb recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!