Lamb Fillet With Roasted Crushed Rosemary Potatoes And Balsamic

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 boneless lamb filet, trimmed
• 4 large red potatoes
• 4 garlic cloves, sliced
• 1 large rosemary sprig
• 1 red onion
• 10 slices fine-sliced serrano ham
• olive oil
• 2 1/2 tablespoons balsamic vinegar
• 1 teaspoon whole grain mustard
• salt and pepper

Recipe

• 1 preheat oven to 400°f.
• 2 in a roasting tin, combine a large glug of olive oil, the leaves from the rosemary and the garlic.
• 3 cut the potatoes into large chunks and par-boil in salted water for ten minutes, or until slightly soft. drain and lightly crush to create some rough edges.
• 4 brush the lamb with a little of the oil mixture from the roasting tin and set aside.
• 5 slice the onion into wedges and mix into the oil with the potatoes.
• 6 place in the oven for 25 minutes, turning the mixture occasionally.
• 7 wrap the lamb entirely with 4-5 slices of the ham. heat a little olive oil in a frying pan and add the lamb for 3-4 minutes, turning occasionally, until browned.
• 8 after the initial 25 minutes has finished, add the lamb to the roasting tin and return to the oven for 15 minutes.
• 9 lay the remaining ham on top of the tray for a remaining five minutes, until crisp.
• 10 while the lamb is cooking, combine 2.5tbsp olive oil in a jar with the balsamic and mustard. shake until combined. season to taste.
• 11 when everything is cooked, slice the lamb and serve with potato and onion mix. drizzle a little of the dressing over the top.