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)
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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