Roast Rump Of Lamb With Crushed New Potatoes Recipes

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.

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
• Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
• After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

Steps:

• Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
• Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

Steps:

• For lamb:
• Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend. Transfer 1/3 cup mustard mixture to large bowl; add potatoes and toss to coat. Brush remaining mustard mixture over lamb. Transfer to large rimmed baking sheet.
• For pesto:
• Puree all ingredients except mint sprigs in processor.
• Preheat oven to 425°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes. Return to baking sheet. Repeat with remaining lamb rack. Let stand until cool enough to handle, about 10 minutes. Arrange racks facing each other, bone ends up and brown side out, about 2 inches apart on same baking sheet; tip toward each other, intertwining bones loosely. Scatter potatoes around lamb.
• Roast lamb and potatoes until thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter and tent with foil. Continue roasting potatoes until cooked through and crisp, stirring once, about 15 minutes longer. Surround lamb with potatoes, garnish with mint sprigs, and serve with pesto.