Barbecued marinated lamb with smashed potatoes
800g boneless lamb shoulder, trimmed
2 garlic cloves, crushed
1 teaspoon paprika
1 tablespoon fresh thyme leaves, roughly chopped, plus extra sprigs to serve
1/3 cup lemon juice
1/3 cup extra virgin olive oil
300g green beans, trimmed
1/4 red onion, finely chopped
2 1/4 cups romesco sauce
Chargrilled lemon halves, to serve
750g chat potatoes
1/4 cup extra virgin olive oil
1 teaspoon dried thyme
Place lamb in a large snap-lock bag. Add garlic, paprika, thyme, 1/2 of the lemon juice and 1/2 of the oil. Seal bag. Rub well to coat. Refrigerate overnight.
Make Smashed Potatoes: Preheat oven to 200C/180C fan-forced. Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain well. Set aside for 10 minutes to allow excess moisture to evaporate. Place on a baking tray. Press potatoes with a fork to flatten slightly. Drizzle with oil and sprinkle with thyme. Season with salt and pepper. Roast for 30 minutes or until golden and crispy.
Meanwhile, remove lamb from fridge. Stand lamb, in the bag, at room temperature for 30 minutes.
Preheat a barbecue grill or chargrill pan on medium-high heat. Remove lamb from bag. Season with salt and pepper. Place lamb, fat-side down, on grill. Cook for 10 minutes. Turn lamb over. Cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover loosely with foil. Stand for 10 minutes to rest.
Cook beans in a large saucepan of boiling water until bright green and tender. Drain. Refresh under cold running water. Drain well. Transfer to a serving plate. Sprinkle with red onion. Whisk remaining lemon juice and oil. Drizzle over beans and onion.
Sprinkle extra thyme sprigs over lamb and Smashed Potatoes. Serve with beans, Magic Romesco Sauce and chargrilled lemon halves