Lamb with pak choi

Lamb with pak choi

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Anton's recipe gives lamb a delicious new twist while letting the flavour of your RSPCA Assured lamb shine through

Preparation time:  10 minutes

Cooking time:  15 minutes

Serves:  4



500g Maris Piper baking potatoes, scrubbed
200ml olive oil
2tbsp chives, chopped
50g black olives, stoned and chopped
4 rumps of new season RSPCA Assured labelled lamb
salt and pepper
4 head of pak choi
2tsp chilli oil
200ml mint pesto


Heat the oven to 220°C/gas 7.  Put in the potatoes and bake for about 1 hour until soft.  When they are cool enough to handle, peel them and crush with the back of a fork.  Mix in all but 1tsp of the olive oil, the chives and black olives, and season with salt and pepper.  Cover and keep warm.

Season the lamb with salt and pepper.  Heat a deep frying pan and add a film of oil.  Put in the lamb and turn it in the pan until it is sealed on both sides.  Transfer the rumps to a baking tray, put them in the hot oven and roast for 12 minutes.  The lamb will be medium-rare.  Take it out of the oven, leave it to rest for 10 minutes, then cut each rump on the bias into 3 or 4 slices.

Remove the outside leaves from the pak choi and trim the end of the stalks.  Bring a pan of salted water to the boil, put in the pak choi and blanch for 3 minutes.  Refresh in iced water and drain.

Heat the chilli oil in a deep frying pan, add the pak choi and season.  Turn the pak choi in the oil until hot, then place a portion on each plate.  Neatly pile the crushed potatoes on the side, arrange the slices of lamb and sprinkle some warm mint pesto on top of the lamb or on the side.

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