Extremely simple, extremely nice.
Modified the potatoes such that once the lamb was cooked and resting, I dumped the boiled ‘news’ into the pan with the oil and mint mix, crushed them slightly and let them crisp up. Frankly they were the star here, the delicious but slight stingy cut of lamb we were bestowed by the butcher playing a worthy second fiddle.
From Kitchen Diaries – Nigel Slater, pg. 150