A warm summery meal with lovely spring lamb and fresh new potatoes.
Heat the oven to 180C.
Boil the potatoes in salted water for 15-20 mins until just tender. Drain and keep warm. Top & tail and blanch the beans for 1 min.
Meanwhile, heat a frying pan, add a tbsp of oil. Season the lamb and brown all over in the pan. Reduce the heat and add the butter, basting the meat for 1 min. Transfer to an oven tray and cook in the oven for 6-8 mins. Remove and rest the meat for 5-10 mins.
Reheat the pan and stir fry the blanched beans. Keep warm.
Blend all the salsa ingredients in the food processor. Don’t make it too far ahead.
Halve the potatoes and place in a bowl with the warm beans, pan & meat juices, parsley and a little oil. Season and mix.
Divide between 4 plates with slices of lamb. Top with rocket tossed in oil and spoon the salsa around.
loin of lamb, no bones & trimmed of fat (600g)
2-3 tbsp sunflower oil
10 new potatoes
60g French beans
1 tbsp flat leaf parsley, chopped
80g rocket leaves
sea salt & freshly ground black pepper
for the salsa
1 green chilli, deseeded and sliced
15g mint leaves
3 spring onions, sliced
zest & juice of 1 lime
3 tbsp sunflower oil
1 tbsp Thai fish sauce
1 tbsp sugar