Name: Lamb rump salsa verde with crushed potato
Yield: 1 servings
Ingredients: 200g Potatoes; 10ml Extra virgin olive oil; 227g Lamb rump boneless; 60g Cherry vine tomatoes

Ingredients

Potatoes 200g
Extra virgin olive oil 10ml
Lamb rump boneless 227g
Cherry vine tomatoes 60g

Method

Cook the new potatoes till tender, drain and crush roughly, season and add olive oil.
Oil and season the lamb, sear and finish in the oven with the vine tomatoes.
Plate up and finish with salsa verde.

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Ingredients

Method Print recipe

Related Recipes

Related Recipes

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Roast leg of lamb with a lemon, garlic and rosemary marinade and fresh mint sauce

Mozambique spiced lamb pitta with apricot and mint slaw

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Method