Pan-fried lamb with crushed potatoes and salsa verde

Pan-fried lamb with crushed potatoes and salsa verde
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This crispy pan-fried lamb recipe makes a speedy midweek dinner.

Nutrition: per serving

Calories
439kcals
Fat
27.7g (6.9g saturated)
Protein
28.9g
Carbohydrates
20g (1.7g sugars)
Fibre
2.3g
Salt
0.8g
Calories
439kcals
Fat
27.7g (6.9g saturated)
Protein
28.9g
Carbohydrates
20g (1.7g sugars)
Fibre
2.3g
Salt
0.8g

Ingredients

  • 500g new potatoes

For the salsa verde

  • 1 tbsp capers
  • 3 anchovy fillets
  • ½ garlic clove
  • 1½ tsp red wine vinegar
  • A small handful each of fresh parsley and fresh mint
  • 75ml olive oil

For the lamb

  • 500g lamb loin (or lamb neck fillet)
  • 1 tbsp olive oil
  • 1 tbsp cumin seeds
  • 1 crushed garlic clove

Method

  1. Boil the potatoes for 10-15 minutes until tender. Drain and lightly crush with a wooden spoon.
  2. For the salsa verde, whizz capers, anchovies, garlic, vinegar, parsley and mint in a blender or processor to a coarse paste. Stir in the olive oil.
  3. Rub the lamb loin (or lamb neck fillet) with the olive oil, cumin seeds and garlic. Heat a large frying pan and fry the lamb for 3-5 minutes on each side, then transfer to a board to rest.
  4. Add the potatoes to the pan (with a little extra oil if needed), season well, then fry until crisp. Serve the lamb, sliced, with the potatoes with salsa verde.

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