Waitrose and Partners
Lamb with smoky pepper sauce

Lamb with smoky pepper sauce

This punchy sauce is inspired by Spanish romesco and so delicious you’ll want to put it on everything. Make a double batch and freeze it for up to 3 months.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusresting

Ingredients

  • 2 medium potatoes (about 400g), cut into 2cm cubes
  • 4 tsp olive oil
  • 2 lamb leg steaks (about 220g in total)
  • 2 jarred roasted red peppers, drained (about 140g)
  • 50g blanched almonds
  • ½ tbsp sherry or red wine vinegar
  • 1 clove/s garlic
  • ½ x 25g pack flat leaf parsley, leaves picked, stalks finely chopped
  • 1 tsp smoked paprika

Method

  1. Preheat the oven to 200ºC, gas mark 6. Tip the potatoes onto a baking tray and toss with 2 tsp oil; season. Roast for 25-30 minutes, turning halfway, until golden and crisp.

  2. Meanwhile, heat a large frying pan over a medium-high heat until very hot. Season the lamb with salt and drizzle over 1 tsp oil. Fry for 3-4 minutes, then flip onto the other side and cook for 3-4 minutes more, ensuring all surfaces are thoroughly cooked and nicely browned. Transfer to a plate and rest for 5-10 minutes.

  3. Meanwhile, put one of the peppers in a small food processor with the almonds, vinegar, garlic, parsley stalks, paprika and remaining 1 tsp oil. Whizz to a chunky sauce, then season, adding more vinegar, if liked.

  4. Slice the remaining pepper and tumble through the potatoes with the parsley leaves; season. Slice the lamb, put it on plates and drizzle with any resting juices. Serve with the potatoes and sauce.

Cook’s tip

Leftovers

Flat leaf parsley:

Make a quick gremolata with finely chopped parsley, a little crushed garlic, plus orange and lemon zest; season. Toss with a little olive oil, then scatter over grilled fish, steak or roasted veg to boost flavour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,559kJ/ 613kcals

Fat

34g

Saturated Fat

8g

Carbohydrates

42.1g

Sugars

8g

Fibre

5g

Protein

32.2g

Salt

0.8g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating