Ingredients

• 4 x 175g/6oz rumps of lamb
• bone removed
• trimmed
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 sprigs rosemary
• 1 clove garlic
• peeled
• 100g/3½oz bacon lardons or pancetta
• cut into batons
• 2 carrots
• cut into a small dice
• 500g/1lb 2oz fresh peas
• podded
• 150ml/5fl oz chicken stock
• 3 leaves wild garlic
• chopped
• 1 Little Gem lettuce
• thinly sliced
• knob of butter

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Season the lamb with salt and pepper and set aside for 10 minutes.
• Heat an ovenproof frying pan
• add the olive oil and the rumps of lamb and brown them all over. Add the rosemary and garlic and transfer the pan to the oven and roast for 5-6 minutes
• or until cooked to your liking.
• Once cooked
• remove the lamb from the pan and set aside to rest. Keep warm until ready to serve.
• Using the same pan
• return it to the heat
• adding a little more oil if needed. Cook the bacon lardons for 1-2 minutes so the lardons start to colour
• then add the carrots and cook for a further 2-3 minutes. Add the peas and season to taste with salt and pepper
• before covering with the chicken stock. Cook on a high heat for 3-4 minutes
• adding more stock if needed.
• Once the peas are cooked
• add the wild garlic
• lettuce and mix in a knob of butter.
• Serve the lettuce
• bacon and peas in bowls with the slices of lamb rump on top.