Roast stuffed saddle of lamb with petits pois a la francaise

Enjoy succulent roast lamb served with French-style peas and bacon from Butcher Baker Ice-cream Maker.
By Gary Rhodes
Roast stuffed saddle of lamb with petits pois a la francaise
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 1 stuffed sadle of lamb
  • 3 tbsp olive oil
  • 3 knobs of butter
  • 75 g shallots
  • 125 ml chicken stock
  • 4 rashers of back bacon
  • 340 g frozen peas

Method

1. Preheat oven to 220C/425F/gas mark 7. Heat olive oil in a pan and brown the lamb all over. Place in the oven for 25-30 minutes, depending on preferred level of doneness.
2. In a separate pan, melt a knob of butter and fry the bacon for 1-2 minutes, until lightly golden. Remove and wipe the pan clean. Add another knob of butter and gently cook the shallots. Add the chicken stock and simmer for 2 minutes. Add the peas, another knob of butter and increase the heat. Add the bacon to the peas and shallots and cook for 30 seconds.
3. Serve the peas with slices of roast lamb.

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