This is for sure a man-pleasing meal. I mean, whenever there’s ANYTHING wrapped bacon, let alone another kind of meat, it’s automatically a man-meal (that I don’t mind eating.) And this might be the best lamb I’ve ever had. I typically end up not eating any lamb I cook because I would find it too gamey…my father’s lamb was also hit or miss and got gamier as he got older. I tend to like little lamb chops with mint chimichurri served at nice restaurants (or my wedding). But this one changes the game. I wish I could say it was my superb cooking (which must have helped), but I more so think it’s the local Scottish lamb and local “streaky” bacon. It’s actually very comforting to know basically everything fresh that we buy (eggs, meat, milk, produce) is local and from within 300 miles. For comparison, Scotland is about the size of Maine. I should also note that I used, “New Season Lamb Chops” that claims to be “succulent with a delicate flavor.” This seems pretty common in the UK and it basically means young lambs that have not have not been grazing as long, which results in more tender meat and a refined, less “lamby” taste.
Even though this recipe has some fatty lamb and streaky bacon…I don’t think it’s that awful for your health. You shouldn’t eat it every night…but every now and then, I don’t think it’s a bad thing. The ingredients are fresh and whole and certainly better than anything you can buy in a sack. And I wanted to cook something regional and this fit the bill. But bring a little of the UK to your kitchen this week.
- 9 lamb chops or cutlets
- 9 strips of bacon
- horseradish mustard
- frozen peas
- 1 Tbsp butter
- dash of milk (optional)
- 1 Tbsp olive oil
- 1 Tbsp fresh chopped mint
- Heat your oven to 200 C (390 F)
- Set a pot of salted water on the stove to boil.
- Trim all the fat you can from your lamp cutlets.
- Spread 1 side of your bacon with mustard. Wrap the bacon (mustard side down) around the lamb cutlet and secure with toothpicks. Do so for all pieces of bacon and lamb cutlets
- Heat olive oil in frying pan over high heat. When it’s ripping hot, place your bacon-wrapped lamb in the pan for about a minute each side. You want a nice sear.
- Transfer bacon-wrapped lamb to a roasting pan and put into the oven for 7-10 minutes. I did 8 minutes for a nice soft pink inside.
- While lamb is in the oven, boil frozen peas for about 6 minutes. Drain thoroughly and mash or add to a blender or food processor (what I wouldn’t give for one of those) with butter and chopped mint. If you find the consistency is too dry, feel free to add a splash of milk.*
- Make sure you remove or alert your diners to the toothpicks, then serve lamb with mushy mint peas and enjoy!
*I used Mushy Peas! When in Scotland…I saw these and thought, well if I’m going to mash them anyway…they apparently are: Dried marrowfat peas which are first soaked overnight in water with bicarbonate soda (baking soda), then rinsed in fresh water and simmered with a little sugar and salt. To me, they were just bigger, firmer peas that were slightly cracked open and a heartier taste.