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Lamb Loin with Rocket, New Potatoes and Salsa Recipe

Bursting with zesty fresh flavours that enhance the richness of the lamb.

1 hr 30 mins

Moderate

Serves 4

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ingredient icon Ingredients

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
  • 2 sprigs thyme
  • 1 clove garlic, bruised
  • 20g unsalted butter
  • 80g rocket leaves
  • 3 tbsp sunflower oil
  • Maldon salt
  • freshly ground black pepper

For the salsa

  • 2 green chillies, deseeded and sliced (to taste)

Method

  • Step 1 : Boil the potatoes

    Bring a pan of salted water to a boil and add the potatoes. Boil for 15-20 minutes, or until tender. Drain and keep warm.

  • Step 2 : Sear the lamb

    While the potatoes are cooking, heat a frying pan and add a tablespoon of oil. Season the lamb and add it to the pan to brown, turning at 1 minute intervals to color all sides.

  • Step 3 : Cook the sauce

    When the meat is browned all over, reduce the heat a little and add the garlic, thyme, and butter. Cook until the meat is cooked to your desired level of doneness.

  • Step 4 : Finish the lamb

    To check the meat, use a temperature probe. For rare, the probe should read 45°C; for medium, 55°C; and for well done, 65°C. When testing the temperature, give the meat a squeeze to familiarize yourself with the "give" of the meat at different cooking temperatures. When the meat is finished cooking, remove it from the pan and place it on a warm plate to rest. Pour the cooking juices, garlic, and thyme over the meat.

  • Step 5 : Cook the beans

    While the meat is resting, reheat the frying pan and gently stir-fry the beans to heat through. Keep warm once ready.

  • Step 6 : For the salsa

    To make the salsa, place all the ingredients in a food processor and blend to form a thick, smooth sauce.

  • Step 7 : To serve

    Slice the potatoes into 4mm thick disks and place them in a bowl. Add the warm beans and parsley and toss with a little oil, the juices from the resting meat, and seasoning. Divide the salad between four plates. 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. Serve.