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.
Ingredients
For the lamb
- 50²µ/1¾´Ç³ú 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
For the buttered Jersey royals
- 400g/14oz small Jersey royal potatoes
- 1 bay leaf
- 1 tbsp chopped fresh mint
- 25g/1oz salted butter
- salt
For the peas, bacon and onions
- 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.