ROASTED LAMB, CRUSHED POTATOES, AND ASPARAGUS WITH CHARRED SPRING ONION AND HAZELNUT PESTO

Springtime flavors abound in this impressive dinner! Pan roasted lamb rump, crushed new potatoes with garden fresh herbs, and sautéed asparagus with a charred spring onion and hazelnut pesto to bring everything together. 

INGREDIENTS: 
2 lamb rumps, about 5-6 oz per piece
Salt and pepper 

Crushed Potatoes 
4-6 new potatoes 
1 shallot, minced
Extra virgin olive oil 
Splash of vinegar 
Small handful fresh herbs, chopped (thyme, oregano, parsley, basil are all great choices)  

Asparagus
1 tbsp butter 
8-10 asparagus spears 
Salt 

Pesto 
4 spring onions 
½ oz toasted hazelnuts 
Handful fresh parsley 
Splash of olive oil 
Squeeze of lemon juice or splash of vinegar 

Tools
Large skillet 
Cast iron skillet 
Cutting board 
Knife 
Food processor or blender 
Large pot
Colander 
Instant read thermometer 

DIRECTIONS:

1. To make the pesto, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the spring onions and season with a pinch of salt. Cook the onions until charred then remove from heat and allow to cool slightly. 
2. Once the onions have cooled, transfer to a food processor or blender along with the hazelnuts, parsley, olive oil, and a squeeze of lemon juice or splash of vinegar.  
3. Taste and adjust seasoning, if necessary. 
4. For the lamb, heat a cast iron skillet over medium-high heat. Season the lamb rump with salt and pepper over all sides. 
5. Place the rump, skin side down, into the hot skillet and cook until golden brown and crispy. Repeat on all sides to create as much flavor as possible. 
6. Once browned and crispy on all sides, turn back to skin side down and transfer the pan to the oven. Cook to desired level of doneness. (About 25 mins/internal temp of 160°F for medium.) Remove from the oven and let rest. 
7. While the lamb is cooking, prepare the crushed potatoes: Bring a large pot of salted water to a boil and simmer the potatoes until tender. Drain well. 
8. Heat a drizzle of olive oil in a large skillet over low heat and sauté the shallots with a pinch of salt until softened. 
9. Add the potatoes and another pinch of salt. Crush the potatoes with a spoon or fork to break them down a bit while still leaving some texture. Add a splash of vinegar, toss well, and keep warm until ready to serve. 
10. While the lamb is resting, cook the asparagus: Add a knob of butter and a tablespoon or two of water to the pan the lamb was cooked in over medium heat. 
11. Next, add the asparagus and a pinch of salt. Increase heat to high so the water boils and steams the asparagus. 
12. To finish, toss the potatoes with the fresh herbs and transfer to a large serving platter. Pile the asparagus next to the potatoes, and top with slices of the lamb rump. Add a drizzle of pesto, serve, and enjoy!

Source: Daylesford Cookery School