BBC Food - Recipes - Rump of lamb served with a ragoût of peas, carrot and lettuce
A surprisingly quick recipe for delicious lamb browned on the hob and finished in the oven. Using the same pan to cook the simple vegetable ragoût captures all of the meaty flavours.
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Ingredients
- 4 x 175g/6oz rumps of lamb , bone removed, trimmed
- salt
- 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
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