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
Prep:10 mins
Serves 4
1 tbsp ground cumin1 tbsp ground coriander4 trimmed lamb rumps, about 200g each2 banana shallots, halved lengthways450g new potatoes2 spring onions, chopped1 lemon, zested and juiced1 tbsp caperssmall handful mint leaves, choppedsplash of olive oil (optional)
STEP 1Heat 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 2Meanwhile, 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 3Remove 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.
