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Minty Peas and Pancetta

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Our 2025 Easter cook is Rotisserie Leg of Lamb served with Minty Peas and Pancetta and Marry Me Butter Beans. We've spiced up this traditional Italian inspired dish with some mint and chilli to give it some oomph.We're using frozen peas as we always have a bag in the freezer. If you don't have pancetta, you can substitute bacon or prosciutto. This is delightful warm but any leftovers can be added to a salad!
Recipe Credit: Grace Swindell
Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Video

Ingredients
  

  • 2 to 3 tbsp oil
  • 130 g pancetta or bacon diced
  • 1 shallot or ½ onion finely sliced
  • 1 red chilli finely chopped
  • 1 clove garlic finely chopped
  • 1 tbsp white wine vinegar
  • 2 cups frozen peas
  • handful fresh mint finely chopped
  • salt and pepper to season

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid

Method
 

  1. Set up your Egg for a direct cook with your stainless steel grid and a skillet. Set the Egg temperature to 200°C.
  2. Heat 2 tbsp oil in the skillet and add the pancetta. Fry for about 5 minutes stirring occasionally until the pancetta is crispy and the fat has rendered down.
  3. Add the shallot, chilli, garlic and vinegar and cook for a further 5 minutes.
  4. Add the peas and give it a good zhuzh! Cook until the peas are warmed through. Season with salt and pepper.
  5. Remove from the heat. Sprinkle over some fresh mint.
  6. Now you're ready to serve.

Video

Live Cook Saturday 12th April 2025

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