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

1. 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. 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. 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. 4

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

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.