Pan-fried lamb with crushed potatoes and salsa verde

Pan-fried lamb with crushed potatoes and salsa verde

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

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

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
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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.

Nutrition

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

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