Roasted lamb rumps with crushed Niçoise potatoes recipe | Good Food
Gordon Ramsay helps you to prepare this chic summer dish, great served with seasonal vegetables. From BBC Good Food.
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Cooking tools:
- Oven
- Cutting board
- Chef's knife
- Skillet
- Roasting dish
- Pan
- Colander
- Paring knife
- Fork
- Nonstick skillet
- Roasting pan
- Spoon
- Plate
Ingredients
- 1head garlic with fat cloves
- 150ml olive oil
- 5sprigs thyme
- 600g new potato ideally Jersey Royals
- 2sprigs mint
- 2 tbsp caper
- 3-4 anchovy fillets, roughly chopped
- 25g pitted black olive roughly chopped
- small bunch chervil or parsley
- 4rumps of lamb about 250-300g each
- 8sprigs rosemary
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