Chimichurri Roasted Lamb

Place all of the chimichurri ingredients, except the onion, into a mini processor and blitz until fine. Add a little more oil if needed until you get a sauce consistency. Season the mix with salt and pepper.

Place the lamb rumps along with a third of the chimicchuri into a bowl and cover with clingfilm. Marinade for an hour if time allows.

Parboil potatoes in a large pan of salted water for 7-8 minutes, drain, then halve lengthways.

Meanwhile seal the lamb in a hot pan on all sides until golden, then transfer to a baking tray lined with Bacofoil^® – make sure the dull side is facing up as this is the non stick side. Scatter in the potatoes then drizzle over the oil, turn to make sure they have had a good coating and scatter in the unpeeled garlic cloves. Sprinkle over the paprika and season with a dash of salt and pepper.

Pop into a pre heated oven set at 200oc / gas mark 6 for 20-25 minutes then remove the lamb and leave to rest under a sheet of Bacofoil^® Non-Stick Foil for 5-10 minutes. The potatoes can be popped back in the oven until golden.

Serve the carved lamb with the paprika potatoes, some greens and a good helping of the reserved chimicchuri sauce.