Lemon, potato and olive baked lamb with pangrattato
- October 2012
- Serves 2. Takes 10 minutes to make, 40 minutes to cook
- Hands-on time 10 min, cooking time 40 min
Expand your midweek repertoire with this easy Mediterranean-inspired recipe – just combine the ingredients and let your oven do the work.
- 50g pitted kalamata olives
- 1 unwaxed lemon, half finely sliced, half to squeeze
- 6 garlic cloves, unpeeled
- 300g charlotte potatoes, halved or quartered if large
- 3 tbsp extra-virgin olive oil, plus extra to drizzle
- 4 lamb cutlets
- ν25g Sacla Garlic & Herb Pangrattato, or similar crumbs
- Bunch of fresh parsley, chopped, to garnish
- Preheat the oven to 200°C/fan180°C/gas 6. In a small baking tray, toss the olives, sliced lemon, garlic and potatoes with 2 tbsp of the oil and a good pinch each of salt and pepper. Cook for 30 minutes, tossing once, until the potatoes are just tender when pierced with a knife.
- Meanwhile, set a non-stick pan over a high heat, rub the lamb cutlets with the remaining 1 tbsp oil and some seasoning, then sear for about 30 seconds on each side until golden. Snuggle the lamb among the potatoes and lemon slices, scatter with the pangrattato, then return to the oven and cook for 7 minutes until the pangrattato is golden and the lamb is medium-rare.
- Scatter with the chopped parsley, squeeze over the juice of the remaining lemon half, then finish with a drizzle of extra-virgin olive oil and serve.
Next time, replace the lamb with chicken thighs. Add to the baking tray at the start, then roast for 30 minutes until cooked
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