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Nick Nairn's Lamb Loin with Rocket, New Potatoes & Salsa Recipe
You will need
- 10 new potatoes, scrubbed clean
- 60g French beans, topped and tailed
- 1 tbsp chopped flat leaf parsley
- 1 loin of lamb, trimmed to remove fat and sinew Buy Now
- 2 sprigs thyme
- 1 clove garlic, bruised
- 20g unsalted butter
- 80g rocket leaves
- 3 tbsp sunflower oil
- Maldon salt Buy Now
- freshly ground black pepper
For the salsa
- 1½ green chillies, deseeded and sliced
Bring a pan of salted water to the boil and add the potatoes. Boil for 15-20 minutes until tender. Drain and keep warm.
While the potatoes are cooking heat a frying pan, add a tablespoon of oil. Season the lamb and add to the pan to brown, turning at 1 minute intervals to colour all sides. When the meat is browned all over, reduce the heat a little and add the garlic, thyme and butter and cook until the meat is cooked. To check the meat, use a temperature probe. For rare the probe should read 45˚C, medium 55˚C and well done 65˚C. When testing the temperature, give the meat a squeeze, to familiarise yourself with the “give” of the meat at different cooking temperatures.
When the meat is remove it from the pan and place on a warm plate to rest and pout over the cooking juices, garlic and thyme.
While the meat is resting, reheat the frying pan and gently stir fry the beans to heat through. Keep warm once ready.
Finally make the salsa. Place all the ingredients into the food processor and blend to form a thick, smooth sauce.
Slice the potatoes into 4mm thick disks and place in a bowl, add the warm beans and parsley and toss in a little oil, the juices from the resting meat and seasoning. Divide the salad between four plates then thinly slice the lamb across the grain and fan the slices on each of the plates. Top the lamb with rocket tossed in oil and spoon the salsa around the potatoes and serve.