Lamb chops with seared little gem & peas

Lamb chops with seared little gem & peas

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

It’s not often that we cook with lettuce, however the French do this so well. Little gem or cos lettuce are ideal for this fast, simple great-tasting dish.

Ingredients

Quantity Ingredient
4 barnsley lamb chops
1 tablespoon olive oil
4 little gem lettuce, cut into quarters lengthways
250ml beef stock
400g frozen peas
small bunch mint, leaves picked and chopped
25g butter
50ml double cream
sea salt
freshly ground black pepper

Method

  1. Heat the grill to high. Season the lamb chops with salt and pepper, then grill for 2–3 minutes each side, or until cooked to your liking. Transfer to a warmed platter and set aside to rest in a warm place.
  2. Meanwhile, place a large frying pan over high heat and drizzle in the oil. Once it’s hot, sear the lettuce until charred on all sides. Add the stock, peas and mint and bring to the boil, then turn down to a simmer and reduce the stock by half. Add the butter and reduce by half again, then season with salt and pepper. Finally, stir in the cream and warm through. Serve with the lamb chops.
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