Lamb rump with parsley sauce and crispy potatoes
Photo by Tam West
|3 Tbsp||Olive oil|
|2||Shallots, finely chopped|
|1 tsp||Bittersweet smoked paprika|
|4 handfuls||Baby spinach, washed and well dried|
- Place all parsley sauce ingredients in a small bowl, season with salt and freshly ground black pepper and mix well before using. Keep refrigerated.
- Heat the oven to 200C.
- Cook the potatoes in a saucepan of salted boiling water until tender. Drain, leave to cool for 1-2 minutes, then cut in half lengthwise or into even-sized pieces.
- Meanwhile, heat a large frying pan over a medium-high heat. Rub a dash of oil over the lamb rumps and season with freshly ground black pepper. Brown the lamb on both sides in the hot pan, then transfer to a roasting dish and place in the oven and roast for 10 minutes for medium-rare lamb. Remove from the oven. Season lamb with salt and leave to rest, covered, for 10 minutes while you finish the potatoes.
- Heat the oil in the large frying pan over a medium heat. Add the potatoes and cook, tossing frequently until they are golden on both sides. Add the chopped shallot and cook for a further 2 minutes. Season with salt and freshly ground black pepper.
- Add the smoked paprika and spinach to the potatoes and cook until the spinach begins to wilt.
- Divide the potatoes between 4 warmed plates. Slice the lamb across the grain and place beside. Drizzle with the sauce, or serve separately if you prefer.