Cumin-crusted lamb with shallots and smashed new potatoes

• ground cumin↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• trimmed lamb chops↗4

  about 200 g each

• banana shallots↗2

  cut in half lengthwise

• new potatoes↗450g g
• spring onion↗2

  chopped

• lemon↗1

  zest and juice

• capers↗1 tbsp tbsp
• mint leaves↗small handful

  chopped

• olive oil↗splash of

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb pieces in the mixture. Heat a large oven‑proof skillet. Sear the lamb, skin side down, for 5 minutes. Flip the meat, then add the shallots, skin side down, to the pan. Transfer the skillet to the oven and roast for 10 minutes for pink lamb or 15 minutes for medium. Remove the skillet from the oven and let rest for 5 minutes.

2. 2

   Meanwhile, place the potatoes to boil and simmer until almost tender. Drain, then gently mash them with a potato masher. Add the spring onion and lemon zest, season, and keep warm until serving.

3. 3

   Remove the lamb and shallots from the skillet. In the lamb juices, combine the capers, mint, lemon juice and a drizzle of olive oil (if needed) to make a dressing. Slice the lamb and arrange the shallots in layers. On warm plates, place the potatoes, add slices of lamb and a few shallots, then drizzle with the dressing.