No oven needed – this one’s cooked under the grill. Make a double batch of the punchy sauce for another day or to freeze for up to 3 months.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Boil a kettle and heat the grill to high. Put the potatoes in a bowl, cover with just-boiled water and set aside for 8 minutes. Meanwhile, grill the peppers skin-side up for 4-5 minutes, until blackened, and toast the almonds on a tray alongside for 30 seconds to 1 minute, until fragrant. Put the peppers in a bowl and cover with a plate to steam for a few minutes. Tip the almonds into a bowl. Lower the grill to medium.
Coat the lamb with 1 tsp oil, season and put on one side of the grill rack. Drain the potatoes, then tip onto the baking tray used for the almonds and sit on the other side of the rack. Toss with the remaining 1 tsp oil and the paprika; season. Grill for 7-10 minutes, turning halfway, until the lamb is browned on all sides and cooked to your liking. Set aside on a plate to rest. Grill the potatoes for 3-5 minutes more until tender, crisp and golden.
Meanwhile, peel the peppers. Put ½ in a small blender (ideally high-speed) with the almonds, vinegar, garlic, parsley stalks and remaining 1 tsp oil. Whizz to a chunky sauce, then season, adding more vinegar if liked. Tear up the remaining peppers and tumble through the potatoes with the parsley leaves; season. Serve with the lamb and sauce.