On Wednesday 4th August 2010, top Welsh chef Bryn Williams talked about Saltmarsh lamb and gave us his recipe for Roast loin of lamb.

Bryn Williams' Roast Loin of lamb with Peas, Lettuce & Bacon

Ingredients:

2 Loins of Lamb
2 Rashers of Streaky Bacon
1 Gem Lettuce
1 Onion
1 Sprig of Mint
100g Fresh Cooked Peas
Salt
Pepper
50g Butter
500g Lamb Stock

Method:

Preheat Oven to 160ºC / 325ºF / Gas Mark 3

Season the lamb with salt and pepper and heat up a frying pan to a medium heat, add the veg oil, place the lamb in the pan, colour all over then place in the preheated oven for 8-10 minutes or until ready.
When ready remove from the oven take out of the frying pan and leave to rest for 10-15 minutes

In another frying pan on a medium heat add some vegetable oil and cook the bacon until golden then add the onions and cook for a further 2 minutes.
Cover the bacon & onion with lamb stock, bring it the boil.
Add the peas, butter, lettuce, and the mint then season with salt and pepper.

To serve, pour the peas in to a large bowl slice the lamb and place on the peas.