Herby Roast Lamb Neck with Petit Pois a la Francaise
- 4 lamb neck fillets (or any lamb)
- 1tsp oregano
- 1tsp thyme
- 2tbsp olive oil
- 300g Jersey Royals, peeled, cooked and diced
- 150g bacon, chopped into lardons
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 150g peas
- 150g tender stem broccoli, chopped
- 200ml chicken stock
- 100ml double cream
- 2 baby gem lettuces, shredded
- Salt & milled pepper
Preheat the oven to 190ºc / gas 5.
Take your lamb neck fillets, season with salt and milled pepper then rub with 1tbsp of the olive oil. Seal the lamb in a hot frying pan on all sides and leave to cool. Once cooled sprinkle over the oregano and thyme then place on a baking tray.
For the petit pois à la française fry the bacon in the remaining olive oil until it starts to crisp, then remove from the pan. In the same pan add the onion and cook until soft. Add the garlic and bacon then continue cooking for 1 minute.
Now add the chicken stock and bring to a simmer. Once simmering add the diced cooked Jersey Royals, broccoli and peas. Finally, add the cream, shredded baby gem, season with salt and milled pepper and keep warm.
Pop the lamb into the oven and cook for 5-7 minutes ideally keeping the lamb pink.
To serve, divide the petit pois à la française between your serving bowls, slice the lamb and arrange in the centre of your dish and serve.