Paprika and Parmesan Lamb with Spring Salsa

(Serves 4)

2 lamb rump mini joints (weighing 225-250g) or 4 boneless leg steaks

Salt and freshly milled black pepper

2tsp smoked paprika

50g butter

1tbsp oil

50g fresh breadcrumbs (not dried)

1tsp dried chilli flakes

1tbsp Parmesan or Pecorino cheese, grated

1-2tsp Dijon mustard

For the spring salsa:

¼ cucumber, peeled and diced

1 small red pepper, cored, deseeded and finely chopped

2 spring onions, finely chopped

1 stick celery, finely chopped

2tbsp freshly chopped flat-leaf parsley

2-3tbsp extra virgin rapeseed or olive oil

2tsp lemon juice

Preheat the oven to 220C/Gas mark 7. On a large plate, mix the salt, pepper and smoked paprika. Dust the lamb on both sides with the seasoning mix.

Melt half the butter with the oil in a non-stick frying pan and sear the lamb for two minutes, turning once. Transfer to a plate and leave to cool slightly. Melt the remaining butter and set aside.

On a large plate, mix together the breadcrumbs, chilli flakes and cheese.

Brush the mustard over the top of each lamb portion, then top with the breadcrumb mixture, pressing down firmly. Brush the melted butter over the breadcrumbs.

Transfer to a small roasting tray and open roast for up to 10 minutes (for medium) until the breadcrumbs are crispy. If using the mini joints, leave to rest for up to 10 minutes as well.

Meanwhile, prepare the spring salsa by mixing all the ingredients together in a medium-sized bowl and seasoning.

Serve the lamb (sliced if using mini joints) with new potatoes and the spring salsa.