Roast loin of lamb with bacon, leeks and pears

Bacon, leeks and pears go beautifully with tender lamb in this elegant, yet quick and easy supper from Chantry Farm Shop.
By Gary Rhodes
Roast loin of lamb with bacon, leeks and pears
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 noisette of lamb
  • 1 leek, shredded
  • 1 pear, peeled and diced
  • 4 tbsp maple syrup
  • 1.5 tbsp sherry vinegar
  • 2 tbsp hazelnut oil
  • 2 knobs of butter
  • 50 g lardons of bacon


1. Preheat oven to 220C/425F/gas mark 7. Season the noisette with salt and pepper, and place in a hot, ovenproof frying pan with no oil. Brown on all sides then place in the oven for 15 minutes.
2. In a separate pan, heat the maple syrup, sherry vinegar and hazelnut oil. Stir until syrupy and season to taste. In another pan, melt a knob of butter and fry the bacon lardons for a minute until lightly golden. Stir in the pears and leeks and cook for another 2 minutes, then add the other knob of butter.
3. Slice the noisette and serve with the bacon, pears and leeks with a drizzle of the maple glaze.

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