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1
Potatoes - Par-boil, drain & set aside.
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2
Do not overcook.
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3
Paprika Sauce - Heat oil in a lrg saucepan over mod heat.
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4
Add bacon & onion & saute till golden brown.
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5
Add tomato paste & cont to fry for 2 min, stirring well.
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6
Add garlic, thyme & paprika & combine well.
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7
Fry for 30 seconds, then add lemon juice & stock.
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8
Bring to a boil & reduce heat to a slow simmer for 15 min (don't simmer too hard or the sauce will reduce too much).
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9
Remove from heat & adjust seasoning to taste.
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10
The sauce should be a thick coating consistency.
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11
If too thick, add a little extra stock to dilute.
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12
Lamb - Season lamb & sear in hot oil till cooked to your liking.
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13
Set aside, covered & in a warm place to rest before carving.
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14
To Serve - Just before serving, add the cream & bring the sauce back to a simmer.
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15
Add the potatoes to complete their cooking (be careful not to overcook the potatoes or allow them to break up - they will heat through & finish cooking very quickly).
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16
Place 6 portions of sauce & potatoes on dinner plates & arrange sliced lamb over the top.
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17
Notes: Sauteed onion w/pitted chopped olives was suggested as an optional garnish, but the picture of sauteed fresh mushrooms on the side kept flashing before my eyes.
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18
:-).
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19
Recipe Tips: (found at the end of the recipe) 1) If using lamb loin or rump, sear the pieces whole & then slice to serve.
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20
For cutlets, sear & put aside till required.
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21
2) Paprika varies widely in quality & freshness.
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22
Good paprika will thicken the sauce in a similar way to flour & will require time to cook out the raw, grainy texture.
