LAMB PASTA RECIPE RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Cook the potatoes in boiling salted water for 10 to 15 minutes, or until tender, then drain. Meanwhile, squeeze the seeds from the tomatoes, and destone the olives.
  3. Heat a lug of oil in a large frying pan over a high heat, add the lamb rack and sear until golden, then remove to a plate.
  4. Crush the drained potatoes and tip into the frying pan, then fry for a couple of minutes over a medium-low heat.
  5. Stir in the tomatoes and olives, then season with sea salt and black pepper. Pick in the rosemary, scatter over the unpeeled garlic cloves, and drizzle with a little oil. Transfer to a roasting tray.
  6. Place the lamb on top of the potatoes. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle – use your instincts (add 5 to 10 minutes if you like your meat well done).
  7. When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes. Delicious served with a little salsa verde or an extra drizzle of oil.

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
  3. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
  4. Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
  5. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
  6. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
  7. Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
  8. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
  9. Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
  10. Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.