Seared Lamb with Chimichurri

Rosy slices of pan-seared lamb on golden, crispy potato rostis, dressed with a punchy herb chimichurri and crowned with Burren Balsamics Blackberry & Thyme Balsamic Pearls.

Serves: 2-3 people with sides

Prep time: 25 minutes (plus 20–60 minutes resting the lamb at room temperature)

Cook time: 35 minutes

Ingredients

For the lamb

• 300–350g lamb neck (fillet), trimmed

• Fine sea salt

• 2 tbsp high smoke-point oil (rapeseed, sunflower or grapeseed)

• Freshly ground black pepper

For the potato rostis

• 600g floury potatoes (e.g. Maris Piper or Rooster), peeled

• 25g butter

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper

For the chimichurri

• Large bunch (about 30g) flat-leaf parsley, finely chopped

• 1 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried)

• 2 garlic cloves, finely grated or minced

• 1 small red chilli, deseeded and finely chopped

• 2 tbsp Italian White Condiment

• 100ml extra virgin olive oil

• Generous pinch of sea salt

To finish

• Blackberry & Thyme Balsamic Pearls

Method

1. Season the lamb generously with salt and leave at room temperature for 20-60 minutes.

2. Coarsely grate the potatoes. Working in handfuls, squeeze the grated potato firmly in a clean tea towel to remove as much moisture as possible, this is the key to a crisp rosti. Tip into a bowl and season with salt and pepper.

3. Heat the butter and olive oil in a large non-stick frying pan over a medium heat. Shape the potato into 6 small rostis (about 1.5cm thick), pressing them gently flat in the pan. Fry for 5-6 minutes per side until deep golden and crisp outside and tender within, pressing occasionally with a spatula. Keep warm in a low oven while you cook the lamb.

4. While the rostis cook, make the chimichurri. Stir together the parsley, oregano, garlic, chilli, Italian White Condiment, olive oil and salt in a bowl. Set aside for at least 15 minutes to let the flavours mingle, it can be made a few hours ahead and kept at room temperature.

5. Just before cooking, pat the lamb completely dry with kitchen paper.

6. Heat the oil in a heavy pan over a high heat until shimmering hot. Lay the fillet in and sear without moving it for about 2 minutes, then turn onto the next side. Tenderloin is roughly triangular in cross-section, so searing 2 minutes on each of its three sides (about 6 minutes total) gives a deep crust with a rosy, medium-rare centre. Transfer to a board, season well with black pepper, and rest for 5-8 minutes so the juices settle.

7. Slice across the grain into thin medallions, roughly 1cm thick.

8. Arrange the warm rostis on a serving platter. Top with the seared lamb. Spoon a little chimichurri over the lamb and rostis, and finish by sprinkling Blackberry & Thyme Balsamic Pearls over the plate.