This cajun lamb and boulanger potatoes is a great summer dish. It can be cooked in the traditional way or on the BBQ. This dish has the novelty of cooking the lettuce. This just adds a little flavour and extra texture, the cooling mint yoghurt complements all parts of the dish.
You will need to make the potatoes ahead of time, and reheat when ready to serve. They are great for dinner parties as they need minimum effort to serve but I will be amazed with anyone who doesn’t love them.[purerecipe]
- 500g Lamb Rump, Loin or chops
- 2 Tbsp Smoked Paprika
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Dried Oregano
- 1 Tbsp Ground Coriander
- 750g, sliced thinly on a mandoline. New Potatoes
- 50g Butter
- 3 Cloves Garlic
- 150ml Chicken Stock
- 250ml Greek Yoghurt
- 1/2, grated and juice squeezed Cucumber
- 1 Tbsp Chopped Mint
- 2,halved Little Gem Lettuce
- For the lamb, add a little oil to all the marinade ingredients. Rub into the lamb, leave overnight, min 2 hours.
- To cook the potatoes, add the butter to a pan with the chicken stock. Bring to a simmer, add the potatoes and garlic. Cook for one minute. Line a loaf tin with foil. Tip the potatoes and liquid into the loaf tin. Season well with salt and pepper and add a knob or two of butter to the top. Close foil loosely over and cook at 180°c for 45 mins. Remove from the oven, place the foil tightly on top now and weigh down with cans of soup. This needs to be done at least on the morning of serving.
- For the yoghurt, add all the ingredients to the yoghurt and season with lots of salt and pepper.
- To cook the lamb, season first then brown each side of the rump for 1 minute before transferring to a 180°c oven for 12-15mins. Let it rest and then slice.
- To reheat the potatoes, slice into 2 inch thick pieces, place on foil on a baking tray and reheat in the same oven as the lamb for 15mins.
- In the pan that the cooked the lamb, cook the cut side of the lettuces for one minute. Transfer to the oven for a further 2 minutes.