There is nothing like a baked potato. Made better when served with grilled lamb and an exotic salad of watercress and orange.
- Preheat oven to 200°C. Place the potatoes in a baking dish and drizzle with half the oil. Bake in preheated oven for 45 minutes or until tender.
- Meanwhile: combine the paprika, coriander, garlic and remaining oil in a bowl. Place lamb on a plate and rub with spice mixture. Cover and place in fridge for 30 minutes to develop the flavours.
- Place the sugar snap peas in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Hold orange over a bowl to catch any juice. Use a knife to remove segments.
- Combine the watercress, sugar snap peas, orange and onion in a large bowl. Drizzle with reserved orange juice and vinegar. Gently toss until well combined.
- Heat a frying pan over medium-high heat. Add lamb and cook for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Thinly slice across the grain. Divide lamb among plates and serve with salad and potatoes
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set