Loin of Lamb with Peas and Beans is a fresh-tasting and delicious dish which looks very attractive. Serve it with fluffy creamed potatoes.2 oz. butter
1 tablespoon olive oil
1 medium-sized onion, thinly sliced
4 oz. streaky bacon, diced
1 X 4 lb. loin of lamb, chined and all excess fat trimmed
1 lb. fresh peas, weighed after shelling
8 oz. fresh green beans, trimmed
5 oz. sour cream
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
In a large roasting tin, melt the butter and the olive oil over moderate heat. When the foam subsides, add the onion and the bacon and fry them, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown and the bacon has rendered its fat. Add the lamb and cook, turning occasionally, for 5 to 8 minutes, or until it is lightly browned on all sides.
Place the roasting tin in the oven and roast the meat for 20 minutes. Remove the tin from the oven and add the peas and beans.
Reduce the oven temperature to warm 325F (Gas Mark 3, 170°C).
Return the tin to the oven and roast for a further 1 hour 10 minutes, or until the meat and vegetables are tender when pierced with the point of a sharp knife.
Remove the meat from the roasting tin and place it on a carving board. Carve it into thick slices and arrange them on a large warmed serving dish.
Strain off all but 1 tablespoonful of the liquid in the roasting tin. Pour in the sour cream and stir it into the vegetables.
Arrange the vegetables around the meat on the serving dish and serve at once.