Roast lamb recipe
A super tasty and speedy roast lamb recipe with a Spanish twist. Serve on a fricassee of chorizo, butterbean, garlic and oregano.
Ingredients
- 1 Rump of lamb (320g each)
- 2 Rosemary sprigs
- 1 Clove garlic
- 20 g Butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 30 g Chorizo sausage
- 0.5 Tin butterbeans
- 1 Clove garlic
- 1 Medium shallot
- 1 tsp Chopped Oregano
- 12 Cherry tomatoes (cut in half)
- 100 ml Chicken stock
- 50 g Crème fraiche
- 50 g Baby spinach
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Season the lamb well with salt, pepper and smoked paprika.
- Seal the lamb in a hot frying pan with a little oil until browned all over.
- Place onto a roasting tray and top the lamb rumps with a sprig of rosemary, butter and a crushed clove of garlic.
- Roast the lamb at 200ºC for 8 - 10 minutes until cooked medium rare.
- Leave to rest for 5 minutes, carve and serve.
- For the fricassee. Gently sauté the shallots, garlic and chorizo in a little olive oil.
- Add the halved cherry tomatoes and sauté for a further minute.
- Add the drained butterbeans and chicken stock and bring to the boil.
- Add the baby spinach and wilt for 30 seconds before taking of the heat and adding the crème fraiche. Add the chopped oregano and season with salt and pepper.
- Present the spinach into the middle of a shallow bowl, carve the lamb on top and spoon the remaining fricassees around the edge.
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