Lamb chops deluxe


You'll need

1 (about 950gm) piece of lamb short loin, bone-in and untrimmed (see note) 8 thin slices of flat pancetta 6 stalks of rosemary, leaves removed and coarsely chopped ½ bunch of sage, coarsely chopped 4 gm dried porcini mushrooms, soaked in boiling water for 5 minutes, drained and coarsely chopped 2 tbsp olive oil   Mint peas and pancetta 20 gm butter 1 onion, finely chopped 100 gm flat pancetta, cut into batons 350 gm (800gm unpodded) podded peas 125 ml (½ cup) white wine 250 ml (1 cup) chicken stock ½ bunch of round mint, leaves picked

Method

  • 01
  • Open out the flap (apron) of the short loin flat on a work surface with the bone side closest to you. Place pancetta, overlapping slightly, along the apron and scatter herbs and porcini evenly over. Roll away from you to enclose filling and form a cylinder. Cut through the bone where the butcher has made an incision (see note) to create 4 large round chops. Secure each with a toothpick and tie a piece of kitchen string around to hold.
  • 02
  • Preheat oven to 200C. Heat a chargrill pan over high heat, brush lamb with oil and cook for 3-4 minutes on each side or until golden, then transfer to an oven tray and roast for 10-12 minutes for medium-rare.
  • 03
  • Meanwhile, for mint peas and pancetta, melt butter in a saucepan over medium heat, add onion and pancetta and cook for 5-6 minutes or until soft, add peas, stir to combine, then deglaze with wine. Add stock and cook for 5 minutes or until peas are soft. Add mint, stir to combine and serve with lamb.
Note The short loin is a primal cut taken from the hind section of the lamb where the rib section ends. Ask your butcher to cut partially through the bone at 4 even intervals. This will make it easier to roll.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Coonawarra merlot.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×