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Roasted lamb rack with peas, leeks and pancetta and hassleback potatoes.

Easter will soon be upon us so I've been trawling through my recipe archives to bring you a crowd pleaser for your Easter Sunday lunch. This recipe is super simple and comes together in under an hour. We've got some lovely lamb in the online shop so if you're planning on making this for Easter, make sure you have a look.


Ingredients for 6 generous helpings:


Two racks of lamb, french trimmed

Around 1 1/2 kg baby potatoes (I love the charlotte variety)

Olive oil for roasting

100g pancetta

Around 200g fresh podded, or frozen peas

2 large leeks, trimmed, washed and sliced

50g butter

Small bunch parsley

Salt and pepper


1. Preheat the oven to 200C. Place each potato, one at a time onto a wooden spoon and make vertical cuts along it to create the hassleback effect. The wooden spoon stops the knife from going all the way through the potato. It's fiddly, but the closer together you can make the cuts, the crispier your potatoes will be. Place the potatoes on a large baking sheet, drizzle with olive oil and sprinkle with salt. Roast for around 45 minutes until crispy on the outside and soft on the inside.

2. Pat the rack dry with some kitchen paper, rub with salt and sprinkle with pepper. Place on a baking tray and roast for around 25 minutes if you'd like the lamb slightly pink inside. Cover with foil and leave to rest for at least 15 minutes before carving.

3. Whilst the lamb is resting, fry the pancetta in a deep frying pan with half of the butter. Once cooked through and starting to crisp, add the sliced leeks and 100 ml water. Bring to the boil then put the lid on. Cook until the leeks are just soft but haven't lost their vibrant green colour. Add the peas and cook for a further three minutes. Take off the heat and stir in the parsley. Season with salt and pepper to taste.

4. To serve, carve the rack into cutlets. Spoon a generous amount of the leek mixture onto the plates and top with the lamb, adding the potatoes on the side. Finish with a sprinkling of flakey salt.


What are your plans for Easter lunch? Whatever you're eating, meat-wise, we've got you covered. Have a look at the special Easter section of our online shop for inspiration.

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