Herb-crusted lamb with peas, bacon and onions recipe
Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals A rack of lamb is crusted in herby buttery breadcrumbs for a delicious alternative Sunday lunch option for two. 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 50g/1¾oz butter 75g/2½oz fresh breadcrumbs 2 tbsp fresh flatleaf parsley 2 tbsp fresh tarragon 2 tbsp fresh chives 1 x four-bone rack of lamb, French trimmed 400g/14oz small Jersey royal potatoes1 bay leaf 1 tbsp chopped fresh mint25g/1oz salted butter salt 400g/14oz small Jersey royal potatoes 1 bay leaf 1 tbsp chopped fresh mint 25g/1oz salted butter salt 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock 10g unsalted butter 1 garlic clove, chopped 60g/2¼oz smoked pancetta, small slices 8 baby (pearl) onions, quartered 200g/7oz fresh peas 100ml/3½fl oz white wine 150ml/5fl oz chicken stock Method To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes.To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter.To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes.To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan and add the breadcrumbs and herbs. Place the breadcrumb mixture onto the rack of lamb and roast in the oven for 12–15 minutes minutes. Leave to rest for 5 minutes. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the buttered Jersey royals, cook the potatoes and bay leaf in a saucepan of boiling salted water for 15–20 minutes or until cooked through. Drain the potatoes and then mix in the mint and butter. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To make the peas, bacon and onions, heat the butter in a frying pan. Add the garlic and pancetta and cook for 2–3 minutes. Add the onions and peas and cook for a further 2 minutes. Deglaze with the white wine, then add the chicken stock and cook for 5 minutes. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals.