1 lamb backstrap, cut into cubes
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.
For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.
Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.
Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008