Paprika Lamb with Crispy Potatoes and Romesco Recipe
How to make Paprika Lamb with Crispy Potatoes and Romesco
Method
- Coat the lamb in the (smoked) paprika and set aside to marinate for 15 minutes.
- Preheat the oven to 180°C (160°C fan-forced). Cut the potatoes into quarters and place on a baking sheet with 2 tbsp oil. Season well and toss to coat. Bake for 40 minutes or until crispy and golden.
- Meanwhile, make the romesco sauce by placing the drained capsicum strips into a small blender. Add the almonds, bread, garlic and paprika and purée until combined but still a little textured. Add the vinegar and 2 tablespoons of the reserved oil and briefly blitz together. Season to taste with salt and pepper.
- Preheat a chargrill to medium-high. Brush the lamb with olive oil. Season well and grill for 3-4 minutes on each side or until cooked to your liking. Set aside to rest.
- Serve the lamb with the potatoes, some romesco sauce and dressed baby spinach leaves.
Tip: Leftover romesco is delicious served with eggs. Leftover oil from the grilled peppers can be used in salad dressings.
Optional: You can substitute the lamb for salmon fillets.