The BBC Good Food logo
Cumin-crusted lamb with shallots & crushed new potatoes served on a plate

Cumin-crusted lamb with shallots & crushed new potatoes

By
A star rating of 4.8 out of 5.12 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal470
fat28g
saturates12g
carbs17g
sugars2g
fibre4g
protein35g
salt0.4g
Advertisement

Ingredients

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 4 trimmed lamb rumps , about 200g each
  • 2 banana shallots , halved lengthways
  • 450g new potatoes
  • 2 spring onions , chopped
  • 1 lemon , zested and juiced
  • 1 tbsp capers
  • small handful mint leaves , chopped
  • splash of olive oil (optional)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, June 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.12 ratings
Advertisement
Advertisement
Advertisement

Sponsored content