Spring lamb is simply beautiful right now. Perfectly in season and a sign of brighter days just around the corner, this recipe captures the sweetness and freshness of Spring.

  • 50
  • 4-6
  • Medium


  • 2 loins of lamb, boned and approx. 600g in total
  • Salt and freshly ground black pepper
  • 2tbsp rapeseed oil
  • 8 rashers Streaky bacon
  • 1 Onion diced
  • 500ml lamb stock
  • 110g peas, cooked
  • 50g butter
  • 1 little gem lettuce, shredded
  • 2 teaspoons of mint jelly
  • 1 sprig mint


Preheat the oven to 160°C/325°F/Gas 3. Season the lamb with the salt and pepper and meanwhile heat a tablespoon of the rapeseed oil in a heavy based oven-proof frying pan. Place the lamb in the pan to colour and turn so that all sides brown evenly. Transfer the frying pan to the oven and bake for 8-10 minutes, then set aside and rest for 15 minutes.

Add the remaining rapeseed oil to a different frying pan and fry the bacon rashers over medium heat until crisp and golden. Add the onion and cook for another two minutes before pouring over enough lamb stock to cover the bacon and onion and bring to the boil.

Add the peas, butter, lettuce and mint and season with salt and pepper. Stir in the mint jelly and simmer for a couple of minutes until the lettuce is cooked.

To serve, slice the lamb, pour the pea, bacon and mint jelly mixtures into a large bowl or individual dishes and arrange the lamb on top.

About The Author

Mehdi Boukemach is chef at Fodder, at the RAS Yorkshire Show Ground, Harrogate

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