Lambchetta with asparagus and crispy bacon
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Indulge in a showstopping springtime feast with this Lambchetta with Asparagus and Crispy Bacon recipe. Succulent DukesHill Lambchetta takes centre stage, perfectly paired with tender, grilled asparagus topped with melted Comté Flore du Jura, smoky dry-cured streaky bacon, and a touch of crunch from caramelised hazelnuts. Whether you’re planning an elegant Sunday roast or a celebratory dinner, this dish delivers a rich blend of textures and flavours. Serve with creamy potato dauphinoise for the ultimate comfort food experience that’s guaranteed to impress.
Ingredients
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1 DukesHill Lambchetta (2.2kg)
- 2 bunches asparagus, woody end removed
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6 rashers DukesHill smoked dry-cured streaky bacon
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50g Comte Flore du Jura, grated
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Small handful DukesHill caramelised hazelnuts
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Serving suggestion: potato dauphinoise
Directions
Preheat the oven to 160c. Cook the lambchetta according to the package instructions until the internal temperature of the lamb reaches 68c. At this point, wrap it up well with foil, and allow it to rest for a minimum of 30 minutes.
- To blanch the asparagus, bring a pan of salted water to the boil and submerge the asparagus spears for 40 seconds before plunging into iced water.
- Place the bacon rashers on a baking tray and grill under a high heat for 3 minutes each side, until crispy. Remove and set aside. Roughly chop the caramelised hazelnuts until they have broken up slightly.
- Place the asparagus on the baking tray and cover with the grated cheese. Grill for 2 minutes, until the cheese has melted. Crumble the crispy bacon over the top and finally sprinkle over the caramelised hazelnuts. Return the baking tray to the grill for 30 seconds to wake up the hazelnuts and bacon.
- Serve thick slices of lambchetta with asparagus and a generous helping of potato dauphinoise.
