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Paprika & parmesan lamb with spring salsa

A tasty mid-week meal, ready in around half-an-hour

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 2 lamb rump mini joints (weighing approx. 225-250g) or 4 boneless leg steaks
• Salt and freshly milled black pepper
• 10ml/2tsp smoked paprika
• 50g/2oz butter
• 15ml/1tbsp oil
• 50g/2oz fresh breadcrumbs (not dried)
• 5ml/1tsp dried chilli flakes
• 15ml/1tbsp Parmesan or Pecorino cheese, grated
• 5-10ml/1-2tsp Dijon mustard

For the Spring salsa:

• 1/2 cucumber, peeled and diced
• 1 small red pepper, cored, deseeded and finely chopped
• 2 spring onions, finely chopped
• 1 stick celery, finely chopped
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 30-45ml/2-3tbsp extra virgin rapeseed or olive oil
• 10ml/2tsp lemon juice

What you do:

1. Preheat the oven to Gas mark 7, 220°C, 425°F.
2. On a large plate, mix the salt, pepper and smoked paprika. Dust the lamb on both sides with the seasoning mix.
3. Melt half the butter with the oil in a non-stick frying pan and sear the lamb for 2 minutes, turning once. Transfer to a plate and leave to cool slightly. Melt the remaining butter and set aside.
4. On a large plate mix together the breadcrumbs, chilli flakes and cheese.
5. Brush the mustard over the top of each lamb portion, then top with the breadcrumb mixture, pressing down firmly. Brush the melted butter over the breadcrumbs.
6. Transfer to a small roasting tray and open roast for 5-10 minutes (for medium) until the breadcrumbs are crispy. If using the mini joints leave to rest for 5-10 minutes.
7. Meanwhile, prepare the spring salsa; in a medium-sized bowl mix all the salsa ingredients together. Season.
8. Serve the lamb (sliced if using mini joints) with new potatoes and the spring salsa.

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