Rack of Lamb with Baby Gem Lettuce, Peas, Mint and Bacon

Name: Rack of Lamb with Baby Gem Lettuce, Peas, Mint and Bacon
Yield: Serves 4
Cuisine: British
Ingredients: 4 sprigs of fresh mint, leaves picked and torn, plus extra to garnish; 100 g fresh shelled peas, blanched and refreshed; 800 ml lamb stock; 200 g sliced pancetta or bacon; 4 garlic cloves, peeled and thinly sliced; 75 g unsalted butter; 200 g sliced pancetta or bacon; 4 medium baby gem lettuces, halved; 4 sprigs of fresh thyme, leaves picked; salt and pepper; salt and pepper; 2 x 8-bone racks of lamb; olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I don’t really need to comment much on this one, it’s heavenly early summer on a plate.

Ingredients

olive oil
2 x 8-bone racks of lamb
salt and pepper
4 sprigs<

Europe
United Kingdom
Main course
Spring
Summer
May
June
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Heat 1 tbsp olive oil in a large heavy-based frying pan. Season the lamb fat with salt and pepper, then fry fat-side downwards for a few