Andalusian lamb

Name: Andalusian lamb
Cook time: 25 min
Yield: 4

with potato smash and romesco sauce

Ready in around 25 mins

RECIPE FACT:

There are 42 cultural UNESCO world heritage sites in Andalucía, Spain. The most famous one probably being the Alhambra palace.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 200°C (fanbake)
1. TO PREPARE AND COOK THE POTATOES:

Thinly slice the spring onions on the diagonal and set aside. Line an oven tray with baking paper. Place the steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 15 mins then add the spring onions and the sundried tomato strips, bake for a further 5 mins. Place the potato mix in a bowl and add a drizzle of olive oil. Smash vigorously with a potato masher or wooden spoon to achieve a rustic texture. Cover and keep warm.
2. TO PREPARE AND COOK THE VEGETABLES:

Trim the ends off the green beans and cut in half. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the beans and cook for 2-3 mins. Add the spinach and lightly wilt. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE LAMB STEAKS:

Wipe out the pan and place back over a medium -high heat with a drizzle of oil. Once hot, add the Andalusian lamb steaks, season with salt and pepper and cook for 2-3 mins each side for medium rare or a little longer for well done. Remove from the pan, cover and allow to rest a few mins before slicing
TO SERVE:

Spoon the potatoes onto plates, top with the green beans and spinach mix. Place the sliced lamb steaks on top then dollop with the romesco sauce. Finish with the herby yoghurt and a sprinkle of toasted pumpkin seeds.