Charred potato, grilled peach and sliced lamb with parsley dressing
- Prep in:
- 10 mins
- Cook in:
- 25 mins
- 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 8 minutes, until soft but still holding their shape. Drain and set aside.
- Meanwhile, heat a non-stick griddle pan until hot. Add the potatoes and char until starting to blacken on one side. Remove and set aside then char the peaches, cut side down until starting to soften and pick up the grill marks on the flesh. Remove and set aside.
- Blend the parsley, oil, garlic, capers, and mustard until coarse. Adjust the seasoning and add more if necessary, loosen with 1-2 teaspoons water, then set aside.
- Heat a clean griddle pan until smoking hot, season the lamb well, cook for 3-4 minutes on each side, depending on how well done you want them. Transfer and set aside on a warm plate for 5 minutes. Slice and serve with the peaches, potatoes and sauce.
- Alternatively cook the potatoes and peaches on a prepared BBQ (indirect heat) and the lamb over direct heat.
Ingredients
250g salad baby potatoes, e.g Charlotte or Maris Peer, halved lengthways
2 peaches, stoned and halved
300g lean, boneless lamb neck fillets
Small bunch freshly chopped parsley
4 teaspoons olive oil
1 garlic clove, peeled
2 teaspoons capers, drained
2 teaspoons Dijon mustard
Salt and freshly milled black pepper
