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Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 2

A rack of lamb is crusted in herby buttery breadcrumbs for a delicious alternative Sunday lunch option for two.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the lamb

For the buttered Jersey royals

For the peas, bacon and onions

Method

  1. 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.

  2. 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.

  3. 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.

  4. To serve, carve the lamb and place on a serving plate with the peas, bacon and onions and the buttered Jersey royals.