Paprika and Parmesan Lamb with Spring Salsa
A great dinner party dish featuring mini lamb rump joint coated in a fresh breadcrumb mixture made with smoked paprika, cheese, dried chilli flakes and mustard. It's ready in under 20 minutes too.
- 2 lamb rump mini joints (weighing approx. 225-250g) or 4 boneless leg steaks
- 2 teaspoons smoked paprika
- 50g butter
- 1 tablespoon oil
- 50g fresh breadcrumbs (not dried)
- 1 teaspoon dried chilli flakes
- 1 tablespoon Parmesan or hard ewe's milk cheese such as Pecorino, grated
- 1-2 teaspoons Dijon mustard
For the spring salsa:
- ¼ cucumber, peeled and diced
- 1 small red pepper, cored, deseeded and finely chopped
- 2 spring onions, finely chopped
- 1 stick celery, finely chopped
- 2 tablespoons freshly chopped flat-leaf parsley
- 2-3 tablespoons extra virgin rapeseed or olive oil
- 2 teaspoons lemon juice
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- On a large plate, mix the salt, pepper and smoked paprika. Dust the lamb on both sides with the seasoning mix.
- 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.
- On a large plate mix together the breadcrumbs, chilli flakes and cheese.
- 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.
- 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.
- Meanwhile, prepare the spring salsa; in a medium-sized bowl mix all the salsa ingredients together. Season.
- Serve the lamb (sliced if using mini joints) with new potatoes and the spring salsa.