Marinated Lamb Steaks With Paprika Roast Tomatoes Butterbean Smash Recipes

Steps:

• Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.
• Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.
• Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)
• When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don't have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.
• Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.
• To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.

Steps:

• Roughly chop strips of lemon zest. In a medium bowl, combine lemon zest and juice, garlic, and rosemary; whisk in oil. Pat lamb dry and season with salt and pepper. Place lamb in a 1-gallon resealable bag and pour in marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees. (If lamb was marinated overnight, remove from refrigerator 1 hour prior to cooking.) Place potatoes in a large pot and cover with cold water by 2 inches; season with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes.
• Remove lamb from marinade, letting excess marinade drip back into bag. Place lamb on a plate; season generously with salt and pepper. Pour marinade into a roasting pan; add potatoes. Cook 15 minutes. Push potatoes to edges of pan; place lamb in center. Roast 15 minutes, then reduce oven temperature to 300 and cook until medium-rare (an instant-read thermometer should read 125 when inserted in thickest part of lamb), 1 to 1 1/4 hours, tossing potatoes halfway through.
• Tent pan loosely with foil and let lamb rest 20 minutes before slicing. Toss potatoes with pan juices and serve alongside lamb.