Roasted Lamb Rumps With Crushed Niçoise Potatoes Food

ROASTED LAMB RUMPS WITH CRUSHED NIçOISE POTATOES

Steps:

• First of all confit the garlic. Heat the oven to 190C/fan 170C/ gas 5. 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.
• 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. Remove and cool; leave the oven on to roast the meat.
• 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. 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.
• Return the potatoes to the pan and, using a large fork, roughly crush. 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.
• 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. Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from 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. 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.
• 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.

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS AND MINT DRESSING

Steps:

• Preheat the oven to 200C, 400F, gas mark 6.Season the steaks and dust with the oregano on both sides.Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.To prepare the dressing; in a small bowl mix the ingredients together.Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.

ROAST RUMP OF LAMB WITH CRUSHED NEW POTATOES

Steps:

• The day before cooking, put the lamb rumps to marinade with the thyme, rosemary, a little olive oil and salt and pepper. On the day, start the sauce by boiling down the lamb stock by two thirds. Stir in half the chopped basil and check the seasoning. In a sautee pan, heat some olive oil until it is smoking hot. Put the four whole cloves of garlic into the pan. Put in the lamb rumps, fat side down and brown well. Turn the rumps and continue to cook, spooning over the olive oil to baste well. Add the butter and continue to turn and cook until the rumps are well browned all over (about 3 minutes). Transfer to a preheated oven (190?C 375F or Gas mark 5) for about 8-10 minutes. Remove from the oven and leave in a warm place for 5 minutes to rest. Boil and lighlty crush the new potatoes. Mix with the tomatoes, the olives, a little olive oil and season. Slice the rumps of lamb thinly and serve on the crushed potatoes with the sauce poured around. Per serving: 617 Calories (kcal); 35g Total Fat; (49% calories from fat); 10g Protein; 72g Carbohydrate; 88mg Cholesterol; 153mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.