|Energy (Kcal) 430||22%|
|Saturated Fat 4.5g||22%|
|Total Sugars 9.8g|
Pre-heat your oven to 200C / Gas 6. Position top shelf.
Get an oven tray with low sides and spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer. Season them with half a teaspoon of smoked paprika then turn them in the oil to make sure they are fully coated. Roast for 15 minutes.
Once the King Edwards have roasted for almost 10 minutes, start to cook your lamb. Get a medium sized (20-24cm) frying pan, heat the vegetable oil. Season the lamb with salt and smoked paprika. Fry the lamb for 90 seconds each side over a high heat until the flesh is golden.
Once the King Edwards have roasted for 15 minutes, turn and baste them with a heat proof brush. Push the King Edwards to one side of the tray. Put the racks on the other side of the tray and roast for 12-15 minutes for pink lamb.
While the lamb and King Edwards roast, add the onion, peppers, vinegar, 2 tbsp water and 1/4 tsp smoked paprika to the pan you cooked the lamb in. Cover. Put the pan onto a high heat. Bring to the boil. Lower the heat to medium. Simmer to soften the peppers without browning for 15 minutes. Stir in the olives and thyme leaves, bring to the boil and boil for 10 seconds. Season to taste with salt, sugar and smoked paprika. Take the pan off the heat.
Once the lamb is cooked, transfer it to a rack over a plate to rest for at least 5 minutes while the potatoes finish roasting.
Carve the lamb, add any resting juices to the pepper mixture and serve both with the golden King Edwards.
700g of fluffy King Edward potatoes, peeled and cut in 3cm chunks
1 tbsp and 2 tsp vegetable oil
2 medium red onions, peeled, halved, sliced 1.5cm thick
2 medium red peppers halved lengthways, de-seeded, sliced 1.5cm thick
2 small racks of lamb*, trimmed of all fat
1 tbsp red wine vinegar
4 tbsp water
2 tbsp extra virgin olive oil
20 black olives, pitted and halved
2 tbsp thyme leaves
Salt, sugar and smoked paprika
Autumnal Potato and Pumpkin Soup Recipe
This soup is a real winter warmer. Perfect for batch cooking and enjoying as a light but satisfying lunch.
North African spiced baked eggs with potatoes
Start your day right these insanely delicious North African spiced eggs. Surrounded by succulent seasoned potatoes along with a garlic, saffron and cumin kick, this dish is sure to be the star of the show at any brunch! Serve with chilli flakes and cooling yoghurt to make this meal even more tasty!
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
This campaign was originally produced in the framework of a programme co-financed by the European Union