Pan-fried lamb with crushed potatoes and salsa verde

  • Portion size: Serves 4
  • Ready in 30 minutes
  • Difficulty: easy

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

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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.
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  5. 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

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