Richard Phillips' tasty lamb cutlets served with a peas packed full of pancetta flavour!
1 x 3 bone piece of lamb, excess fat removed and bones trimmed
3 baby onions, peeled
75g fresh popped peas, blanched (frozen can be used but defrost first)
50g smoked pancetta, cut into batons
½ English lettuce, picked, washed and shredded
150ml good quality chicken stock
½ carrot peeled and cut into lardons
1 tsp fresh chopped mint
1 tsp Dijon mustard
1 tbsp chopped chives
3 sprigs of thyme
2 cloves garlic
For the potato
2 potatoes peeled, cut in half lengthways then finely sliced, ensuring you keep the shape of the potato
1 onion finely shredded
A sprig of thyme
2 garlic cloves
1 pint of water
1 chicken stock cube (paste variety)
A knob of butter
In a hot pan, seal the lamb in hot oil on all sides, add a knob of butter, the garlic and thyme then place in a preheated oven for 10-12 minutes. Remove and allow to rest.
Meanwhile, in a hot frying pan, add the bacon, cook until the fat starts to come out and slightly colour, then add the onions which are cut in half and the carrot. Once coloured add the peas and stock and cook for 5-8 minutes.
Then add the shredded lettuce and a good knob of butter and season. Then add the mint just before serving.
Brush the lamb with the Dijon mustard and sprinkle on the chives.
For the potato side
Cook the finely sliced onions in a frying pan until golden and there is no bite. Place into an oven proof dish and spread evenly on the base. Place the potatoes on top.
Pour in the chicken stock , (made from the water and stock cube) and add the butter, garlic cloves and thyme.
Place into a preheated oven (180C) for approx 30 minutes until the top of the potatoes are golden brown, the majority of the liquid has evaporated and there is no resistance from putting a knife into the centre.
Place the peas into the serving dish, slice the lamb into 3 cutlets and place on top of the peas and drizzle the sauce around and serve with the potato.