Recently I was delighted when the Welsh Government asked me to be a St David’s Day ambassador, working with them on their Taste of Wales campaign to promote the Welsh patron saint’s day on 1 March and in particular, the abundance of quality Welsh food and drink producers.
As part of the Taste of Wales campaign, Welsh food and drink producers will be showcasing their produce at retailers such as Fortnum and Mason, John Lewis and Partridges from 27th February to 1st March. The campaign is headed up by North Wales chef, Bryn Williams, who is Chef Patron of award-winning London restaurant, Odettes.
To celebrate St David’s Day, I cooked a recipe for lamb tenderloin with peas, bacon, lettuce and mint from Bryn’s new cookbook, Bryn’s Kitchen and I also have five copies of the book to give away to some lucky readers (see the bottom of this post for details). Here is the recipe:
Roast loin of lamb with peas, lettuce and bacon
- 600 g lamb tender loin
- 2 tbsp vegetable oil
- 2 rashers of smoked streaky bacon diced
- 1 gem lettuce
- 1 onion peeled and diced
- 100 g cooked peas
- 50 g butter
- 500 g lamb stock
- sprig of mint
- salt and freshly ground pepper
Preheat the oven to 160˚C/gas mark 3.
Season the lamb with salt and pepper and fry it in a tablespoon of vegetable oil over a medium heat, ideally in a heavy-based frying pan with a metal handle. Give the lamb time to colour all over, turning it so that it's evenly browned. Don’t rush it — the flavour and colour is much better when this is done gradually.
Place the lamb in the oven for 8–10 minutes (if you haven't used a frying pan with a metal handle, transfer the lamb to a foil-lined baking tray instead). Then, remove from the oven and frying pan and leave to rest for 10–15 minutes.
In another frying pan (or the same frying pan that you used for the lamb, if you didn't use one with a metal handle), heat the remaining vegetable oil over a medium heat and cook the bacon until crisp and golden.
Add the onions and cook for a further two minutes.
Cover the bacon and onion with lamb stock and bring to the boil.
Add the peas, butter, lettuce and mint, season with salt and pepper and remove from the heat.
To serve, slice the lamb, pour the pea and bacon mixture into a large bowl or individual servings, and arrange the lamb slices on top.
Once cooked, this has a broth-like consistency and so it might be a good idea to serve it in a bowl as opposed to on a plate. Mashed potato makes for a delicious side dish.
If you can't get hold of lamb tenderloin (most butchers should do it, but my local supermarket didn't) you can use lamb leg steaks, although they won't be as tender.
To WIN one of five copies of Bryn’s Kitchen cookbook, please enter via the Rafflecopter app below.