With Roasted Baby New Potatoes and a Fresh Yorkshire Salad of Spring Peas and Mrs Bell’s Salad Cheese.
Juicy, tender lamb with crispy, golden potatoes and a fresh, vibrant salad that’s bursting with flavour!
Method
Cut the potatoes in half if there are some bigger ones. Place the potatoes in a pan of water, bring to the boil and simmer until fork tender. Drain and set aside for a moment.
Preheat the oven to 180°c fan. Finely chop some rosemary so you have roughly a tablespoon worth. Peel and grate two garlic cloves and mix well with a tablespoon of butter along with the rosemary. Season the lamb all over with salt and pepper, heat a tablespoon of oil in a large, oven proof frying pan or shallow casserole dish. Brown the lamb on all sides (especially the fatty side) until browned all over. Remove from the pan and set aside.
Tip the potatoes into the pan with the lamb juices and place in the oven for 15 minutes. Remove from the oven and add the rosemary garlic butter to the pan. Nestle the lamb on top of the potatoes and return to the oven until the lamb is cooked to your liking. Roughly 20 minutes for rare / 25 for pink / 30 minutes for well done. Remove the pan from the oven and allow the lamb to rest with 8-10 minutes. Toss the potatoes in the lamb juices that will have combined with the rosemary garlic butter, switch the oven off and return the potatoes to the oven to keep warm whilst the meat is resting.
Whilst the lamb is in the oven prepare your salad. Cook the peas in simmering water until tender, about 3-4 minutes. Drain and place in cold water to prevent further cooking. Slice the radishes into thin rounds or match sticks and shred a handful of fresh mint leaves. Drain the peas and toss together with the sliced radishes, chopped mint, pea shoots, olive oil and apple cider vinegar. Tip into a serving bowl and crumble over Mrs Bell’s Salad Cheese.
Cut the lamb into chops and serve alongside the potatoes and salad.
