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

A rack of lamb is coated with a flavourful blend of herby buttery breadcrumbs, for a delightful alternative Sunday lunch option for two.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb

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

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.

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