This is a simple and swift dish. Make sure you get good quality ingredients and you are in for a real treat.

Serves 2

Ingredients

  • 2 lamb rumps
  • 200g potatoes
  • Pinch of each dried chipotle and jalapeño
  • 1/2 ground ginger
  • For the sauce:
  • 1 large bunch of parsley
  • 1 tablespoon of oregano leaves
  • Leaves from 2 mint sprigs
  • 4 anchovies
  • 1 lemon zest and juice
  • Large pinch of dried chipotle
  • 2 cloves of black garlic (or 1 fresh clove)
  • 70-10ml oil (rapeseed or olive)
  • Salt to taste
  • 1 teaspoon of dijon

Method

Preheat the oven to 190C
Marinate lamb in jalapeño and chipotle, oil and dried ginger for 20 minutes
Chop and boil your potatoes until soft
Place them in the oven for 10-15 to turn them golden
To make the sauce, chop all the ingredients finely and combine
Add enough oil to get a thick consistency and season to taste
Heat a large glug of oil in an oven safe pan, season the rumps with salt and fry until golden brown and pop into the oven for around 12 minutes (depending on the size, this should result in a medium finish – perfect for lamb rump)
Serve the lamb with the potatoes, topped with the sauce

temp-popcorn-chicken