Loin of Lamb with Peas and Thyme Broth
Lamb loin is very succulent and tender and goes well with the punchy flavour of thyme. For this recipe, buy a boned and rolled loin.
Lamb loin is very succulent and tender and goes well with the punchy flavour of thyme. For this recipe, buy a boned and rolled loin.
PREPARATION TIME: 5 MINUTES COOKING TIME: 20 MINUTES SERVES 4
2tbsp olive oil
650-700g (11b 7oz-1lb 9oz) lamb loin
2 garlic cloves, halved
knob butter
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh mint splash white wine
450ml (%pt) chicken or vegetable stock
2 cos lettuce hearts or little gems, washed and halved lengthways 200g (7oz) fresh peas
1 Preheat the oven to 200 C, 180 ะก fan, 400 F, gas 6. Heat the olive oil in a heavy-based frying pan over a medium heat, add the lamb and brown well on all sides, including the ends, for about 7 minutes. Transfer to the oven and roast for about 10 minutes for medium rare. Remove from the oven and cover with foil. Allow to rest until ready to serve, then slice thinly.
2 Meanwhile, make the broth. Put the garlic, butter, bay leaves, thyme, mint, wine and stock into a heavy-based pan. Bring to the boil, then simmer for 10 minutes until the liquid is reduced. Add the lettuce and peas to the stock, then cover and simmer for 5 to 10 minutes, until the vegetables are just tender, taking care not to overcook. Season to taste with sea salt and freshly ground black pepper, and serve with the slices of lamb loin. Serve with steamed new potatoes. Per serving: 315cals, 16gfat, 7g saturated fat, 7g carbohydrate
