Speedy Lamb "Roast"

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Peel and dice your potato into bite-size pieces. Place in a large pot (the larger the better, for later) and cover with cold water. Add a generous pinch of salt and bring to the boil. Cook until just tender, about 12 minutes depending on the size of the chunks. You don't want them to be fully cooked at this stage!

2. While the potato is boiling, ribbon your zucchini with a vegetable peeler or thinly slice them lengthways. Get out a grill pan and place on high heat (if you don't have one a normal pan will do). Toss the zucchini with a drizzle of olive oil and to your pan until charred on each side, about 2 minutes per side. Place in a bowl and season to taste with salt and pepper. Keep that pan for your lamb.

3. Make your mint sauce: Pick and finely slice your mint leaves. Place in a small bowl or mug and sprinkle with salt. Add the sugar and vinegar (packaged together) and pour over 20ml boiling water (from your potato water) making sure your mint leaves are submerged. Stir and leave to cool. Add more water or vinegar and adjust the seasoning to suit your taste.

4. Drain the potatoes into a colander and toss lightly to roughen up the edges. In your same pot over medium heat, add 1cm of cooking oil and when hot add the potatoes, garlic (lightly crushed but in the skin) and whole rosemary sprig. Fry until the potato is golden on all sides, and crisped to your preference. We recommend about 8 minutes. Shift the pieces as they colour. Depending on the size of your pan, you may need to do this in batches. When they're done, remove from the pot and set aside on a piece of kitchen towel. CHEFS TIP For extra crispy potatoes, the less crowded they are, the better!

5. In the meantime, get your grill pan back on high heat. Oil the lamb and generously season with salt and pepper. When the pan is hot, grill the lamb for about 2-3 minutes per side until medium rare. If you are not sure your lamb is cooked remove it from the pan and cut a small piece off the end. If its not to your preference return to the hot pan and continue cooking it little longer.

6. Allow the lamb to rest for 3 minutes while you plate up. Rinse and toss the rocket in some olive oil and plate it up alongside your zucchini and potato. Slice the lamb to your preference and spoon over the mint sauce. Well done, chef!

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