Slices of seasoned lamb are served with warm potatoes drizzled with a flavourful dressing of capers, lemon and parsley.
Cook the potatoes in their skins in a pan of boiling salted water. They will take between 10-12 minutes and should be tender to the point of a knife, drain and then return to the pan and keep warm.
Heat the light olive oil in a frying pan. Season the lamb really well then put in the pan and cook for 6-8 minutes, depending on the size. Allow to rest before slicing. Wilt all but a handful of spinach.
Meanwhile place the olive oil, remaining spinach, rocket, watercress, half the capers and the lemon juice in a liquidizer with plenty of seasoning. Blend to a very smooth puree and then pour over the warm potatoes crushing slightly as you go so they absorb more flavour. Check the seasoning then fold in the remaining capers. Keep warm.
For the lamb dressing mix the extra virgin olive oil with the baby capers, anchovy fillets, red onion, parsley and lemon juice. Check the seasoning and stir really well.
Just before serving heat the light olive oil in a small frying and fry the capers for about a minute until really crisp, drain well on kitchen paper.
To serve, pile the warm potatoes onto the centre of each serving plate, followed by a little wilted spinach, then some sliced lamb, followed by a drizzle of the caper dressing and a few crispy capers.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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