Charred potato, grilled peach and sliced lamb with parsley dressing

Prep in:
10 mins
Cook in:
25 mins
Serves:
2
Per Serving %RI
KCAL 531 26%
Fat 31.9g 45%
Sat Fat 11.2g 56%
Salt 1.2g 20%
Sugar 7.7g 8%

A rich, Michelin star worthy dish! This potato recipe demonstrates how you can really spruce up with simplicity. Here, you'll experience the delectable flavours of lamb mingling with the fruity taste of peach delightfully flavouring the potatoes in turn too.     

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Cook the potatoes in boiling, salted water for eight minutes, until soft but still holding their shape. Drain. Char on a hot griddle pan until starting to blacken on one side. Remove and set aside then char the peaches until starting to soften and pick up the grill marks on the flesh.


Blend the parsley, oil, garlic, capers, and mustard until coarse.  Check the seasoning and add more if necessary, loosen with 1-2tsp water, then set aside.

Heat a griddle pan until smoking hot, season the lamb well, brown all over then cook for a further few minutes on each side. Leave to rest for five minutes. Slice and serve with the peaches, potatoes and sauce.

Ingredients


250g waxy baby potatoes, halved lengthways or 250g quartered Rooster potatoes

2 peaches, stoned and halved

300g lamb neck fillet (2 x 150g pieces)

25g parsley

4tsp olive oil

1 clove of garlic

2tsp capers

2tsp Dijon mustard

Salt and pepper


250g waxy baby potatoes, halved lengthways or 250g quartered Rooster potatoes 2 peaches, stoned and halved 300g lamb neck fillet (2 x 150g pieces) 25g parsley 4tsp olive oil 1 clove of garlic 2tsp capers 2tsp Dijon mustard Salt and pepper

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