South American Lamb and Smashed Potatoes

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs lemon
• 300g chat potatoes
• 5g mint and garlic seasoning
• 350g butterflied lamb leg
• 20g slivered almonds
• 1pcs spring onion
• 1bunch coriander
• 1pcs capsicum
• 1pcs capsicum
• 15ml olive oil
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Crush or finely chop the garlic. Finely grate the zest of half the lemon*, then juice the half. Combine the garlic, lemon zest and 2 tsp olive oil in a bowl and season with salt and pepper. Halve the unpeeled potatoes, quartering any large ones.
2. Step 2 — Boil and roast potato
   Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain. Put the potato on a lined tray, then lightly smash with a fork to flatten. Drizzle the potato with the oil mixture and toss to coat. Roast on the lower oven shelf for 20 mins or until golden.
3. Step 3 — Prep lamb
   While the potato is boiling, combine the mint and garlic seasoning and 1 tsp olive oil in a bowl and season with salt and pepper. Add the lamb and turn to coat.
4. Step 4 — Brown and roast lamb
   Heat a medium frypan over high heat. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to the remaining lined tray. Roast the lamb on the upper shelf for 3-5 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins. Wipe the pan clean and reserve.
5. Step 5 — Make 'chimichurri'
   Meanwhile, finely chop the almonds, spring onion and coriander, including the stems. Combine the almonds, spring onion, coriander, 1 tsp lemon juice* and 1 tbs extra virgin olive oil in a bowl and season with salt and pepper.
6. Step 6 — Char capsicum and serve
   Thickly slice the capsicums. Heat 1 tsp olive oil in the reserved pan over high heat. Cook the capsicum, covered, stirring regularly, for 5-6 mins until charred and tender. Season with salt and pepper. Slice the lamb. Divide the potato, capsicum and lamb among plates and drizzle over any resting juices, if desired. Serve with the 'chimichurri'.

Allergens

Soy, Sulphites, Almond