This simply prepared lamb teams so well with the potatoes, the saffron and parmesan melting into each other and creating a luxurious dish. The potatoes can also be made using single cream to replace the wine for a richer winter dish.
Lay a portion of lamb on a bench and slice horizontally, keeping the lamb in one piece, then butterfly the lamb open and gently flatten out to a thickness of
Heat a grill or heavy skillet to smoking. Cook lamb for 30 seconds each side. It will be medium-rare; cook for longer if preferred.
To serve, place lamb on the plate first, then spoon over potatoes with their cooking juices.
© 2003 Peter Gordon. All rights reserved.