Paprika Lamb with Crispy Potatoes and Romesco Recipe

How to make Paprika Lamb with Crispy Potatoes and Romesco


  1. Coat the lamb in the (smoked) paprika and set aside to marinate for 15 minutes.
  2. Preheat the oven to 180°C (160°C fan-forced). Cut the potatoes into quarters and place on a baking sheet with 2 tbsp oil. Season well and toss to coat. Bake for 40 minutes or until crispy and golden.
  3. Meanwhile, make the romesco sauce by placing the drained capsicum strips into a small blender. Add the almonds, bread, garlic and paprika and purée until combined but still a little textured. Add the vinegar and 2 tablespoons of the reserved oil and briefly blitz together. Season to taste with salt and pepper.
  4. Preheat a chargrill to medium-high. Brush the lamb with olive oil. Season well and grill for 3-4 minutes on each side or until cooked to your liking. Set aside to rest.
  5. Serve the lamb with the potatoes, some romesco sauce and dressed baby spinach leaves.

Tip: Leftover romesco is delicious served with eggs. Leftover oil from the grilled peppers can be used in salad dressings.

Optional: You can substitute the lamb for salmon fillets.