Spring Lamb Chops with Pancetta and Little Gem Lettuce

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We're all about changing things up around here. But sometimes, a classic's a classic for a reason. And lamb chops? They're as classic as they come. Case in point: these Spring Lamb Chops with Pancetta and Gem Lettuce are never not going to be a great idea. Have them ready to go from fridge to plate in 30 minutes. Tuck in.

Preparation: 10 mins

Cooking: 20 mins

Ingredients

8 lamb chops or cutlets

1 teaspoon olive oil

Salt and freshly milled pepper

100g pancetta cubes

Knob of butter

300g fresh or frozen garden peas

2 little gem lettuce, cut into quarters

Juice of ½ lemon

Method

Rub the lamb with the oil and season.
Heat a large non-stick pan to a moderate heat. Cook for 6-8 minutes on each side.
In the same pan cook the pancetta for 4-5 minutes or until crispy.
Stir in butter and peas and cook for a few minutes then add the lettuce and lemon juice. Cook for a minute until the lettuce begins to wilt, then remove from the heat.
Arrange the lamb onto warm plates, spoon over the pancetta, pea and lettuce mixture and serve with sauté or boiled new potatoes.

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