Spiced Lamb Cutlets with a Jersey Royal, Radish and Watercress Salad

• Serves: 6
• Time: 1 hr, plus marinating time

Ingredients

• 1 tsp sweet smoked paprika
• ½ tsp garlic salt
• Zest of ½ a lemon
• 4 tbsp olive oil
• 2 racks of lamb, approx. 330g each
• 1 echalion shallot, sliced into thin rounds
• 1 tbsp maple syrup
• 1 tbsp sherry vinegar
• 500–750g jersey royal potatoes, halved
• 300g radishes, halved
• 60g watercress

Method

1. Combine the paprika, garlic salt, lemon zest and 1 tbsp olive oil and rub the mixture all over the lamb. Cover and marinate in the fridge for 1–4 hrs.
2. Preheat oven to 200°C / 180°C fan / gas 6. Combine the sliced shallot, maple syrup and vinegar in a small bowl and set aside.
3. Place the potatoes in a large roasting tin. Drizzle with 2 tbsp olive oil and season. Roast for 30 mins, stir in the radishes, then turn the oven up to 220°C / 200°C fan / gas 7 and roast for a further 5 mins.
4. Meanwhile, heat the remaining 1 tbsp olive oil in a frying pan over a high heat and sear the lamb for 2 mins on each side, or until golden.
5. Remove the potatoes from the oven, add the shallots and toss. Set the lamb on top of the veg and roast for 13 mins for medium, or 16 mins for well done. Remove from the oven, transfer the lamb to a board and cover with foil to rest for 5 mins before slicing.
6. Stir the watercress through the roasted veg and serve the salad warm alongside the lamb cutlets.