St David’s Day Recipe: Lamb with Peas, Bacon & Lettuce #TasteOfWales

St Davids Day 1 March

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.

Welsh chef Bryn Williams

Bryn Williams

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. 

Bryn williams cookbook

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

Sheep farming is extensive in Wales and lamb is often associated with Welsh cooking. This recipe uses a tender loin of lamb with peas, lettuce and bacon - an ideal spring supper!
Course Main Course
Cuisine Welsh
Servings 4
Author Bryn Williams


  • 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


  1. Preheat the oven to 160˚C/gas mark 3.
  2. 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.
  3. 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.
  4. 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.
  5. Add the onions and cook for a further two minutes.
  6. Cover the bacon and onion with lamb stock and bring to the boil.
  7. Add the peas, butter, lettuce and mint, season with salt and pepper and remove from the heat.
  8. 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.

Recipe Notes

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.

a Rafflecopter giveaway



  1. March 1, 2016 / 11:10 am

    Great recipe and happy St David’s Day. I find it a little annoying that people celebrate St Patrick’s Day regardless of where they are but forget about the other special patrons x

    • March 6, 2016 / 8:59 pm

      Thanks Rhian. It seemed like there was more awareness around St David’s Day this year.

  2. Rosie
    March 1, 2016 / 11:52 am

    I’m not a good cook but this recipe looks like something I’d love to give a go!

    • March 12, 2016 / 1:43 pm

      Thanks Rosie, it’s so easy to make 🙂 It tastes amazing too!

  3. March 1, 2016 / 3:38 pm

    That is so awesome that you could to work with a famous chef and author you must have felt elated! Does he have any good vegetarian recipes.

  4. March 1, 2016 / 10:03 pm

    Congratulations! That is amazing. I don’t eat lamb but can appreciate this great recipe. Kaz x

  5. March 1, 2016 / 10:05 pm

    Happy St. Davids Day. Lamb is my favourite meat and this sounds incredibly tasty

  6. March 1, 2016 / 10:45 pm

    Happy St Davids Day, the recipe sounds gorgeous we love lamb x

  7. March 1, 2016 / 10:45 pm

    Oh man, this recipe sounds like a winner to me. That cookbook must be awesome!

  8. hannah
    March 1, 2016 / 11:33 pm

    Happy St David’s Day. This doesnt sound like a hard recipe and not that difficult to prepare x

    • March 12, 2016 / 1:42 pm

      Thanks Hannah 🙂 It was easy to make, a nice alternative to a traditional roast dinner really.

  9. March 2, 2016 / 12:29 am

    Happy St David’s Day what an absolutely delicious sounding recipe 🙂 x

  10. March 2, 2016 / 5:14 am

    Happy St Davids Day! I’m not too clued up on Welsh food… aside from Welsh Rarebit if that counts! xxx

    • March 12, 2016 / 1:35 pm

      Oh that definitely counts… I love a good Welsh rarebit 🙂

  11. March 2, 2016 / 9:53 am

    Mmm sounds like a mouth watering recipe! We’re quite lucky in that we have some of the best lamb in the world on our doorstep.

    • March 12, 2016 / 1:42 pm

      Definitely. I love Welsh lamb, makes my stomach rumble just thinking about it!

  12. March 3, 2016 / 4:18 pm

    Oooo I love a good bit of Welsh lamb, I’m going to try a lamb and ginger beer dish this easter

    • March 12, 2016 / 1:34 pm

      That sounds delicious, will you be posting about it?

  13. March 3, 2016 / 10:11 pm

    Happy belated st David’s day! I am all about lamb so will be pinning this recipie to try later x

    • March 12, 2016 / 1:35 pm

      Thank you! I hope you like it.

  14. Idaintyit
    March 4, 2016 / 12:36 am

    Looks like a really ice recipe although I would substitute the lamb for a different meat as I don’t eat lamb.

    • March 12, 2016 / 1:34 pm

      Oh really, I know a few people who don’t like lamb but it is one of my favourite meats.

  15. Lynsey Buchanan
    March 5, 2016 / 4:36 am

    Welsh Lamb

  16. March 10, 2016 / 12:45 pm

    I just have to cook this. Sounds delicious. Thanks for sharing and congrats on your new role. Hope you enjoy all the adventures it brings

    • March 12, 2016 / 1:29 pm

      Thank you 🙂 It was really good!

  17. March 12, 2016 / 7:20 pm

    Give me warm Welsh cakes any day of the week!

    • March 16, 2016 / 10:35 pm

      Mmm, me too! Or night for that matter 🙂

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