Pan-fried lamb with crushed potatoes and salsa verde

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.