Paprika and Parmesan Lamb with Spring Salsa | Recipe | Simply Beef & Lamb

Name: Paprika and Parmesan Lamb with Spring Salsa | Recipe | Simply Beef & Lamb
Ingredients: 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; 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

www.simplybeefandlamb.co.uk

Paprika and Parmesan Lamb with Spring Salsa

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Ingredients

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
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

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Paprika and Parmesan Lamb with Spring Salsa | Recipe | Simply Beef & Lamb

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