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Spring Lamb Chops with Pancetta and Little Gem Lettuce Spring Lamb Chops with Pancetta and Little Gem Lettuce

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

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

  • 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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