ROASTED LAMB RUMPS WITH CRUSHED NIçOISE POTATOES

Roasted lamb rumps with crushed Niçoise potatoes image

Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables

Provided by Gordon Ramsay

Time 40m

Number Of Ingredients 11

Ingredients

1head garlic with fat cloves
150ml olive oil
5sprigs thyme
600g new potato , ideally Jersey Royals
2sprigs mint
2 tbsp caper
3-4 anchovy fillets, roughly chopped
25g pitted black olive , roughly chopped
small bunch chervil or parsley
4rumps of lamb , about 250-300g each
8sprigs rosemary

Steps:

First of all confit the garlic. Heat the oven to 190C/fan 170C/ gas 5. Separate and peel the cloves. An easy way to do this is by putting each clove flat on a board, place a large, heavy knife flat on top and smash down with your clenched fist. This loosens the skin. Then trim the root ends.
Heat 4 tbsp olive oil in a small frying pan, cook the garlic until golden brown, then transfer to a small roasting dish, add some salt and 1 sprig of thyme and roast in the oven for about 10 mins until softened. Remove and cool; leave the oven on to roast the meat.
Bring a large pan of salted water to the boil. Tip in the potatoes and mint and leave to simmer for 15 mins until the potatoes are just tender. Drain and discard the mint. Leave to stand for 10 mins until potatoes are cool enough to handle, then, using a small, sharp knife, peel off the skin.
Return the potatoes to the pan and, using a large fork, roughly crush. Mix in about 3 tbsp olive oil, the capers, chopped anchovies, olives and 3-4 confit garlic cloves. Crush again with the fork. Chop the chervil or parsley and mix in along with some seasoning. Set aside and keep warm.
Trim any excess fat from the top layer of lamb, leaving a little on for cooking. Score the top in a criss-cross using a sharp knife. Season well. Heat a heavy based non-stick pan until very hot, add 2 tbsp of oil, then cook the lamb, fat-side down. Sauté well and turn on all four sides until nicely browned all over (about 4 mins) then remove from pan.
Arrange the remaining thyme and the rosemary in a roasting tray (or into the frying pan if it is ovenproof) to make 4 piles. Place a piece of lamb on top of each one. Roast in the oven for 15-20 mins until cooked to medium, then let the meat rest for 5 mins.
To serve, spoon a portion of potato onto each plate. Arrange the tomatoes, courgettes and beans around it or just a simple salad, if you prefer. Slice the lamb on the diagonal, fan out on top, then drizzle with any meat juices. Top each piece of lamb with some more confit garlic.

Nutrition Facts : Calories 678 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 1.99 milligram of sodium