Sicilian Lamb with Crushed New Potatoes and Citrus Dressing

Ingredients

• 4 small new potatoes
• 200g/7oz lamb rump
• salt and freshly ground black pepper
• 1 lemon
• ½ pink grapefruit
• 2 tbsp extra virgin olive oil
• freshly ground black pepper
• 1 red chilli
• 55g/2oz fresh samphire
• freshly ground black pepper
• 1 cooked beetroot
• ½ pink grapefruit
• sprig rosemary

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Halve the potatoes if large, put them in a pan of boiling salted water and simmer about 15 minutes until tender, then drain and keep warm.

2. Strip the rosemary leaves and chop them finely. Pat the lamb rump dry, season well with salt and black pepper, and rub with 1 tablespoon of the olive oil and half the rosemary.

3. Heat a large ovenproof skillet over high heat. Sear the lamb 2 to 3 minutes per side until browned, then roast 8 to 12 minutes until the thickest part reaches 145°F (63°C). Rest 3 minutes before slicing.

4. Meanwhile, zest the lemon and juice it. Squeeze the juice from one grapefruit half. Segment the other grapefruit half, removing the peel and pith, and dice the segments.

5. Finely chop the red chilli, removing the seeds if you prefer less heat. Whisk the lemon juice, grapefruit juice, lemon zest, chilli, remaining olive oil, salt and black pepper into a dressing.

6. Trim the samphire, blanch it in a pan of boiling water for 1 minute, then drain well.

7. Dice the cooked beetroot. Toss the samphire, beetroot and grapefruit segments with a little of the dressing.

8. Crush the warm potatoes lightly with a fork on a plate, season with salt and pepper, and spoon over some dressing. Slice the lamb and serve on the potatoes with the samphire salad and remaining dressing.