Name: Cumin-crusted lamb with shallots & crushed new potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp ground cumin -; 1 tbsp ground coriander -; 4 trimmed lamb rumps , about 200g each -; 2 banana shallots , halved lengthways -; 450g new potatoes -; 2 spring onions , chopped -; 1 lemon , zested and juiced -; 1 tbsp capers -; small handful mint leaves , chopped -; splash of olive oil (optional) -

Cumin-crusted lamb with shallots & crushed new potatoes

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cumin-crusted lamb with shallots & crushed new potatoes

1. 1 tbsp ground cumin -

2. 1 tbsp ground coriander -

3. 4 trimmed lamb rumps , about 200g each -

4. 2 banana shallots , halved lengthways -

5. 450g new potatoes -

6. 2 spring onions , chopped -

7. 1 lemon , zested and juiced -

8. 1 tbsp capers -

9. small handful mint leaves , chopped -

10. splash of olive oil (optional) -

How to cook deliciously - Cumin-crusted lamb with shallots & crushed new potatoes

1. Stage

Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.

2. Stage

Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.

3. Stage

Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.