Roast potatoes with lamb, peppers and olives recipe
“The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I’d assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I’ve had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of spring.”
The pepper mixture can be prepared up to two days ahead. You can also make double the amount of the pepper mixture, and freeze half for another time.
Ingredients
- 700 g fluffy King Edward potatoes, peeled and cut in 3cm chunks
- 1 tbsp vegetable oil (plus 2 extra tsp)
- 2 medium red onions, peeled, halved, sliced 1.5cm thick
- 1 medium red peppers, de-seeded, sliced 1.5cm thick
- 2 small racks of lamb, trimmed of all fat
- 1 tbsp red wine vinegar
- 4 tbsp water
- 2 tbsp olive oil
- 20 black olives, pitted and halved
- 2 tbsp thyme leaves
- 1 tsp smoked paprika, plus extra to taste
- 24.7 oz fluffy King Edward potatoes, peeled and cut in 3cm chunks
- 1 tbsp vegetable oil (plus 2 extra tsp)
- 2 medium red onions, peeled, halved, sliced 1.5cm thick
- 1 medium red peppers, de-seeded, sliced 1.5cm thick
- 2 small racks of lamb, trimmed of all fat
- 1 tbsp red wine vinegar
- 4 tbsp water
- 2 tbsp olive oil
- 20 black olives, pitted and halved
- 2 tbsp thyme leaves
- 1 tsp smoked paprika, plus extra to taste
- 24.7 oz fluffy King Edward potatoes, peeled and cut in 3cm chunks
- 1 tbsp vegetable oil (plus 2 extra tsp)
- 2 medium red onions, peeled, halved, sliced 1.5cm thick
- 1 medium red peppers, de-seeded, sliced 1.5cm thick
- 2 small racks of lamb, trimmed of all fat
- 1 tbsp red wine vinegar
- 4 tbsp water
- 2 tbsp olive oil
- 20 black olives, pitted and halved
- 2 tbsp thyme leaves
- 1 tsp smoked paprika, plus extra to taste
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat your oven to 200C /Gas 6 Position top shelf.
- Get an oven tray with low sides. Spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer. Season them with half a teaspoon of smoked paprika then turn them in the oil to make sure they are fully coated. Roast for 15 minutes.
- While the lamb and King Edwards roast, add the onion, peppers, vinegar, 2 tbsp water and ΒΌ tsp smoked paprika to the pan you cooked the lamb in. Cover. Put the pan onto a high heat. Bring to the boil. Lower the heat to medium. Simmer to soften the peppers without browning for 15 minutes. Stir in the olives and thyme leaves, bring to the boil and boil for 10 seconds. Season to taste with salt, sugar and smoked paprika. Take the pan off the heat.
- Once the lamb is cooked, transfer it to a rack over a plate to rest for at least 5 minutes while the potatoes finish roasting.
- Carve the lamb, add any resting juices to the pepper mixture and serve both with the golden King Edwards.
This recipe was devised by Alex MacKay for www.lovepotatoes.co.uk
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