Roast loin of lamb with braised peas and salsa verde
- May 2014
- Serves 6
- Hands-on time 45 min, oven time 40-55 min, plus resting
Debbie Major’s roast loin of lamb with braised peas and salsa verde recipe makes a lovely light alternative to a traditional Sunday roast.
- 45.5g (14g saturated)
- 13.5g (4.1g sugars)
- 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
- 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
- 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.
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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