Roast loin of lamb with braised peas and salsa verde recipe
This roast lamb loin served with tender braised peas and zesty salsa verde makes a delicious spring/summer roast or Easter lunch.
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Ingredients
- 1 boned and rolled double loin of salt marsh lamb weighing about 1-1.2kg
- Olive oil for rubbing
- 200g unsmoked bacon lardons
- 150g (about 3 medium) banana shallots, halved and thinly sliced
- 150ml fresh chicken stock
- 600g peas, fresh or frozen
- 1/2 tsp caster sugar
- 25g butter
- 1 fat garlic clove, thinly sliced
- 15-20g fresh mint leaves, roughly
- 8-10g fresh flatleaf parsley leaves, roughly chopped
- 2 tbsp capers in brine, rinsed and drained
- 1 tsp Dijon mustard
- Juice 1/2 lemon (about 1 ½ tbsp)
- 50ml extra-virgin olive oil
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