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Cumin-crusted lamb with shallots & crushed new potatoes

Cumin-crusted lamb with shallots & crushed new potatoes served on a plate

Cumin-crusted lamb with shallots & crushed new potatoes

Name: Cumin-crusted lamb with shallots & crushed new potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 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)

Tom Kerridge

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.19 ratingsRate

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Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal470
fat28g
saturates12g
carbs17g
sugars2g
fibre4g
protein35g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2018

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A star rating of 4.8 out of 5.19 ratings

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