Paprika and Parmesan Lamb with Spring Salsa Paprika and Parmesan Lamb with Spring Salsa

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.

prep time
15 mins

cook time
20 minutes

4 people


  • 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


  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  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.