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    Grilled Lamb with Crushed Jersey Royals and Romesco Sauce

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    Grilled Lamb with Crushed Jersey Royals and Romesco Sauce

    The anchovies might sound like an odd addition here, but they accentuate the flavour of the lamb. A smoking-hot griddle pan or barbecue will give the best results.

    • Preparation time: 50 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6 as a tapa

    Ingredients

    • 2 anchovy fillets in olive oil
    • 250g Jersey royal potatoes, scrubbed
    • 400g lamb leg steaks at least 3cm thick
    • 1 Echalion (banana) shallot, diced
    • 1 garlic clove finely, chopped
    • 2 tbsp chopped flat leaf parsley
    • 1 tbsp sherry vinegar
    • 1 tbsp extra virgin olive oil
    • romesco sauce
    • 300g plum tomatoes, halved
    • ¼ red chilli, deseeded
    • 1 red onion cut into quarters
    • 1 red pepper, halved and deseeded
    • 3 garlic cloves, peeled but left whole
    • 130ml extra virgin olive oil
    • 30g sun dried tomatoes
    • 1½ tbsp red wine vinegar or sherry vinegar
    • 1½ tbsp full-bodied red wine
    • 75g blanched hazelnuts
    • 50g blanched almonds

    Method

    1. Pound the anchovies with a splash of their oil and a pinch of salt in a pestle and mortar to form a rough paste.
    2. Preheat the oven to 180C/gas 4. For the sauce, put the plum tomatoes, chilli, onion and pepper in a roasting tray. Tuck the garlic under the pepper halves. Sprinkle with 2 tbsp olive oil; roast for 50 minutes, or until the veg has started to caramelise.
    3. Remove from the oven and leave to cool slightly. Skin the peppers. Whiz all the vegetables in a blender with the sun-dried tomatoes, vinegar and wine. Add the nuts and season. With the motor running, pour in the remaining olive oil; it should emulsify into the pureé. Check the seasoning and set aside (or cover and chill for up to 4 days).
    4. Put the potatoes in a pan of salted water. Bring to the boil and simmer for 15 minutes
    5. Meanwhile, heat a griddle pan over a high heat. Season the lamb well and massage in the anchovy paste. Griddle for 3 minutes on each side for medium rare; 4–5 minutes each side for medium. Rest on a warm plate for 10 minutes. Reserve any juices.
    6. Drain the potatoes well. While they are still hot, add the meat juices, shallot, garlic, parsley, vinegar and oil, crushing them slightly as you mix. Season well.
    7. Divide the potatoes between warmed plates; carve the lamb and place on top. Spoon over some sauce and serve.

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