Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing
Prep in Prep in:
10 mins
Cook in Cook in:
25 mins
Serves Serves:
2
Per Serving %RI
KCAL 531 26%
Fat 31.9g 45%
Sat Fat 11.2g 56%
Salt 1.2g 20%
Sugar 7.7g 8%

Method

Cook the potatoes in boiling, salted water for eight minutes, until soft but still holding their shape. Drain. Char on a hot griddle pan until starting to blacken on one side. Remove and set aside then char the peaches until starting to soften and pick up the grill marks on the flesh.

Blend the parsley, oil, garlic, capers, and mustard until coarse.  Check the seasoning
and add more if necessary, loosen with 1-2tsp water, then set aside.

Heat a griddle pan until smoking hot, season the lamb well, brown all over then cook for a further few minutes on each side. Leave to rest for five minutes. Slice and serve with the peaches, potatoes and sauce.

Ingredients

250g waxy baby potatoes, halved lengthways

2 peaches, stoned and halved

300g lamb neck fillet (2 x 150g pieces)

25g parsley

4tsp olive oil

1 clove of garlic

2tsp capers

2tsp Dijon mustard

Salt and pepper

250g waxy baby potatoes, halved lengthways 2 peaches, stoned and halved 300g lamb neck fillet (2 x 150g pieces) 25g parsley 4tsp olive oil 1 clove of garlic 2tsp capers 2tsp Dijon mustard Salt and pepper

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