Lamb rump with parsley sauce and crispy potatoes

Tam West

Parsley sauce

3 cloves	Garlic, very finely chopped
1 handful	Flat-leaf parsley
¼ cup	Extra virgin olive oil

Crispy potatoes

500 g	Potatoes
3 Tbsp	Olive oil
2	Shallots, finely chopped
1 tsp	Bittersweet smoked paprika
4 handfuls	Baby spinach, washed and well dried

Lamb

3	Lamb rumps, about 200g each, trimmed

Directions

1. Place all parsley sauce ingredients in a small bowl, season with salt and freshly ground black pepper and mix well before using. Keep refrigerated.
2. Heat the oven to 200C.
3. Cook the potatoes in a saucepan of salted boiling water until tender. Drain, leave to cool for 1-2 minutes, then cut in half lengthwise or into even-sized pieces.
4. Meanwhile, heat a large frying pan over a medium-high heat. Rub a dash of oil over the lamb rumps and season with freshly ground black pepper. Brown the lamb on both sides in the hot pan, then transfer to a roasting dish and place in the oven and roast for 10 minutes for medium-rare lamb. Remove from the oven. Season lamb with salt and leave to rest, covered, for 10 minutes while you finish the potatoes.
5. Heat the oil in the large frying pan over a medium heat. Add the potatoes and cook, tossing frequently until they are golden on both sides. Add the chopped shallot and cook for a further 2 minutes. Season with salt and freshly ground black pepper.
6. Add the smoked paprika and spinach to the potatoes and cook until the spinach begins to wilt.
7. Divide the potatoes between 4 warmed plates. Slice the lamb across the grain and place beside. Drizzle with the sauce, or serve separately if you prefer.