Roasted lamb rumps with crushed Niçoise potatoes

Name: Roasted lamb rumps with crushed Niçoise potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 head garlic with fat cloves; 150 milliliters olive oil; 5 sprigs thyme; 600 grams new potato, ideally Jersey Royals; 2 sprigs mint; 2 Tbsps caper; 3 fillets anchovy fillets, roughly chopped; 25 grams pitted black olive, roughly chopped; 1 small bunch chervil or parsley; 4 rumps of lamb, about 250-300g each; 8 sprigs rosemary

Roasted lamb rumps with crushed Niçoise potatoes could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. This recipe makes 4 servings with 481 calories, 5g of protein, and 39g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. It works well as a reasonably priced hor d'oeuvre. If you have garlic, olive, rumps of lamb, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Rack Of Lamb Recipe (with Crushed Potatoes), Lamb Niçoise Salad With Potatoes And Fava Beans, and Braised lamb with chilies, crushed pineapple, lemongrass and ginger.

Instructions

First of all confit the garlic.

Ingredients you will need

Garlic

Heat the oven to 190C/fan 170C/ gas

Equipment you will use

Oven

Separate and peel the cloves. An easy way to do this is by putting each clove flat on a board, place a large, heavy knife flat on top and smash down with your clenched fist. This loosens the skin. Then trim the root ends.

Ingredients you will need

Clove

Equipment you will use

Knife

Heat 4 tbsp olive oil in a small frying pan, cook the garlic until golden brown, then transfer to a small roasting dish, add some salt and 1 sprig of thyme and roast in the oven for about 10 mins until softened.

Ingredients you will need

Olive Oil

Garlic

Thyme

Salt

Equipment you will use

Frying Pan

Oven

Remove and cool; leave the oven on to roast the meat.

Ingredients you will need

Meat

Equipment you will use

Oven

Bring a large pan of salted water to the boil. Tip in the potatoes and mint and leave to simmer for 15 mins until the potatoes are just tender.

Ingredients you will need

Potato

Water

Mint

Equipment you will use

Frying Pan

Drain and discard the mint. Leave to stand for 10 mins until potatoes are cool enough to handle, then, using a small, sharp knife, peel off the skin.

Ingredients you will need

Potato

Mint

Equipment you will use

Knife

Return the potatoes to the pan and, using a large fork, roughly crush.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Mix in about 3 tbsp olive oil, the capers, chopped anchovies, olives and 3-4 confit garlic cloves. Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.

Ingredients you will need

Whole Garlic Cloves

Anchovies

Olive Oil

Seasoning

Chervil

Parsley

Capers

Olives

Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife. Season well.

Ingredients you will need

Lamb

Equipment you will use

Knife

Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Saut well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Arrange the remaining thyme and the rosemary in a roasting tray (or into the frying pan if it is ovenproof) to make 4 piles.

Ingredients you will need

Rosemary

Thyme

Equipment you will use

Frying Pan

Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins.

Ingredients you will need

Lamb

Meat

Equipment you will use

Oven

To serve, spoon a portion of potato onto each plate. Arrange the tomatoes, courgettes and beans around it or just a simple salad, if you prefer. Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with some more confit garlic.

Ingredients you will need

Zucchini