Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives

Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:


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