Loin of lamb with broad beans, peas and mint

Loin of lamb with broad beans, peas and mint

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 pieces lamb loin, each about 350 g
100ml red wine
200ml Brown chicken and veal stock
1 quantity Broad bean, pea, feta and mint salad, omitting the feta
salt
freshly ground black pepper

Method

  1. Heat the oven to 180ºC.
  2. Heat the olive oil in a frying pan over a low to medium heat. Season the lamb with salt and pepper, add to the pan and brown evenly all over.
  3. Transfer the lamb loins to a roasting tin and roast in the oven for 6–10 minutes until pink.
  4. Deglaze the frying pan with the wine and reduce to ½ tablespoon, then add the stock and simmer for 4–5 minutes until reduced and syrupy. Taste and season with salt and pepper.
  5. Remove the lamb from the oven and set aside to rest for 3–4 minutes before slicing. Warm through the broad bean and pea mixture and serve with the slices of lamb, with a little sauce drizzled around the lamb.

Variations

  • Loin of lamb with ratatouille: Replace the bean and pea salad with 1 quantity red ratatouille and serve with grilled polenta with Parmesan flavoured with basil.

    Loin of lamb with soubise sauce: Omit the bean and pea salad and serve the lamb with buttered leeks and soubise sauce.
Tags:
Leiths School of food and wine
cookery course
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