Roast Loin Of Lamb, Peas, Bacon, Wild Garlic Pesto
30 MINS
30 MINS
easy
4
Recipe by
jeff baker
introduction
method
- 2 loins of lamb, weighing 600g in total
- salt and pepper
- 2 tbsp vegetable oil
- 2 rashers of smoked streaky bacon, diced
- 1 onion, peeled and diced
- 500g/1lb2oz lamb stock
- 110g/4oz peas, cooked
- 50g/2oz butter
- 1 little gem lettuce, shredded
- 1 sprig of mint
- pesto
- 400g/14oz wild garlic
- 200g/7oz baby spinach leaves
- 150g/5oz toasted pine nuts
- 110g/4oz freshly grated parmesan
- 300ml/11floz olive oil
