Roasted Lamb Rumps With Crushed Niçoise Potatoes
This delicious recipe combines tender rumps of lamb with savory garlic confit-infused new potatoes, creating a delightful fusion of flavors that is sure to impress your taste buds. The aromatic blend of herbs and rich olive oil enhances the succulent lamb, making this dish a perfect choice for a special meal or gathering with loved ones. A must-try for any food enthusiast looking to elevate their dining experience!
— Constant Cookbook
Ingredients
- 1 head garlic with fat cloves
- 150ml olive oil
- 5 sprigs thyme
- 600g new potatoes , ideally Jersey Royals
- 2 sprigs mint
- 2 tbsp capers
- 3-4 anchovy fillets, roughly chopped
- 25g pitted black olives , roughly chopped
- small bunch chervil or parsley
- 4 rumps of lamb , about 250-300g each
- 8 sprigs rosemary
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 678 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 53 grams protein
- Sodium Content: 1.99 milligram of sodium
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