- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus resting time
- Effort: easy
- 2 x 8 bone racks of lamb
- 200 g sliced pancetta, or bacon
- 200 g fresh girolles
- 4 cloves garlic, sliced thinly
- 4 sprigs thyme, leaves picked
- 100 g sweetcorn, fresh from a cob
- 800 ml lamb stock
- olive oil, for frying
- 4 baby gem lettuce, halved
- knob of butter
- 50 g unsalted butter
- 4 sprigs tarragon
1. Preheat the oven to 190C/gas 5.
2. Score the fat of the lamb. Heat a large frying pan, and put the lamb in fat-side down. Fry until browned and crisp, then turn and fry the lamb on the other side for a minute more.
3. Transfer to the oven to roast - it will take around 20 minutes for medium. Remove from the oven and rest for at least 10 minutes.
4. Cook the diced pancetta in a second frying pan until it begins to give off its fat. Add the girolles, garlic and thyme and cook for a few minutes until coloured. Add the sweetcorn and pour in the lamb stock. Bring to the boil and simmer for 2 - 3 minutes.
5. In another pan, heat a little olive oil, lightly colour the baby gem lettuce cut-side down. Stir in a knob of butter and allow it to foam before adding the lettuce to the pan of mushrooms to wilt slightly. Stir the unsalted butter in to enrich the sauce and give it a good sheen.
6. Just before serving, cut the lamb into chops.
7. Add the tarragon to the simmering pan of vegetables. Season carefully - the pancetta or bacon may already have seasoned the stock sufficiently.
8. Arrange the lettuce between 4 plates and spoon the sauce around. Put the chops on top and drizzle with the cooking juices.
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