Lamb Chops On Minted Pea Purée with Crispy Pancetta - Ainsley Harriott

Name: Lamb Chops On Minted Pea Purée with Crispy Pancetta - Ainsley Harriott
Ingredients: 8 lamb chops or 4 x 6–8 oz (175–225g) leg of lamb steaks; 2 tablespoons olive oil; 1 x 100-g (4-oz) packet thinly sliced smoked pancetta or thin-cut rindless streaky bacon; salt and freshly ground black pepper; 1 x 900-g (2-lb) bag frozen peas; the leaves from 1⁄2 x 20-g (3⁄4-oz) packet mint, chopped; 50 g (2 oz) butter; 2 tablespoons double cream (optional)

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Method Bring a large pan of salted water to the boil. Brush the chops on both sides with oil and season with the pepper and a little salt.

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Ingredients

8 lamb chops or 4 x 6–8 oz (175–225g) leg of lamb steaks
2 tablespoons olive oil
1 x 100-g (4-oz) packet thinly sliced smoked pancetta or thin-cut rindless streaky bacon
salt and freshly ground black pepper
1 x 900-g (2-lb) bag frozen peas
the leaves from 1⁄2 x 20-g (3⁄4-oz) packet mint, chopped
50 g (2 oz) butter
2 tablespoons double cream (optional)