Lamb cutlets with peas, bacon and carrots

Published: July 11, 2024 by Henri Leconte 5766 1

Serves: 4
Difficulty: Medium

Former tennis pro and MasterChef contestant Henri Leconte shares his recipe for this delicious, tender lamb dish. If you’re looking for a classy French recipe to serve up, you need look no further.

IMAGE © SHINE TV

Lamb cutlets with peas, bacon and carrots

4 lamb racks – 4 bone French-trimmed (ask the butcher to prepare it)
Freshly ground black pepper
Olive oil
1 small jar of violet mustard
4 rashers of pancetta, cut into lardons
3 banana shallots, finely diced
1 l dark chicken stock
150 g fresh peas, cooked
150 g unsalted butter
200 g carrots, cut into fine dice and blanched for 1 minute
2 baby gem lettuces cut into quarters
10 fresh mint leaves, ripped
1 tsp finely chopped tarragon leaves
Fine salt
Sea salt
Pepper mill

Preheat the oven to 200°C.
Meanwhile, season the lamb well with fine salt.
Place a heavy frying pan over a medium-high heat. When it is hot, add the olive oil.
Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly.
Put the lamb on a roasting tray and brush the meat with the violet mustard, then place in the oven and roast for 8 to 10 minutes. Remove and rest for 5 minutes in a warm place over the stove.
In another frying pan over a medium heat, add olive oil, the chopped shallots and cook for 1 to 2 minutes.
Add the pancetta and lightly colour.
Then pour the chicken stock to cover the pancetta and shallots. Bring to a simmer and reduce by half. Check the flavour and season well.
Add the carrots, peas and butter, and season with salt and pepper to taste.
Once you get the sauce consistency right, add the lettuce and mint. Let it simmer for 30 seconds and serve.
Brush the lamb with another thin layer of mustard. Then cut the lamb into 4 cutlets. Spoon the pea, pancetta and carrot mix into each dish.
Serve 4 lamb cutlets over each, then add some of the sauce to finish.
Add just a little crush of sea salt over each dish.