How To Make Roasted Lamb Rumps with Crushed Niçoise Potatoes
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 4 lamb rumps
- 1 kg potatoes, peeled and diced
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1/2 cup Niçoise olives, pitted and chopped
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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Season the lamb rumps with salt and pepper, then sear them in a hot pan until browned on all sides.
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Transfer the lamb rumps to a baking dish and roast in the preheated oven for 20-25 minutes for medium-rare, or until cooked to your desired level of doneness.
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While the lamb is roasting, cook the potatoes in a large pot of salted boiling water until tender. Drain well.
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Heat the olive oil in a pan over medium heat, then add the garlic and cook until fragrant.
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Add the cooked potatoes to the pan and use a fork or potato masher to lightly crush them.
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Stir in the Niçoise olives, capers, and parsley. Season with salt and pepper to taste.
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Remove the lamb rumps from the oven and let them rest for a few minutes before slicing.
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Serve the roasted lamb rumps with a generous spoonful of the crushed Niçoise potatoes on the side.
Nutrition
- Calories : 550kcal
- Total Fat : 28g
- Saturated Fat : 8g
- Cholesterol : 160mg
- Sodium : 400mg
- Total Carbohydrates : 40g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 37g
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