Lamb with smoky pepper sauce

Name: Lamb with smoky pepper sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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); 50 g blanched almonds; ½ tbsp sherry or red wine vinegar; 1 clove/s garlic; 25 g pack flat leaf parsley, leaves picked, stalks finely chopped; 1 tsp smoked paprika

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe