Spanish Lamb with Romesco & Potato Salad

Steps

1. Preheat oven to 220°C or BBQ grill to medium heat (if using). Prep & cook potatoes. Place potatoes in a pot and cover with hot tap water. Cook on high heat, with the lid on, for about 20 minutes, until tender. Add green beans and cook for about 2 minutes, until bright green and tender. Drain.
2. Prep & cook lamb. Pat lamb dry, toss with first measure of Spanish spices and season. Heat a drizzle of oil in a fry-pan on medium-high heat and cook, fat side down, for 3 minutes. Flip and cook a further 2 minutes, then transfer to a lined oven tray and bake for 10-14 minutes for medium, or until cooked to your liking. Reserve pan. Rest, covered, for 5 minutes. Alternatively, do this on BBQ grill.
3. Prep & cook corn. Wipe pan clean and return to medium-high heat with a drizzle of oil. Toss corn with remaining Spanish spices, a drizzle of oil and season. Cook for about 8 minutes, until tender, turning to ensure even cooking. Toss with a knob of butter and season to taste.
4. To finish. Add spinach and butter to potatoes and toss to combine. Season to taste. Thinly slice lamb.
5. Serve potatoes topped with lamb and romesco and corn on the side.