Ingredients

200gr rimmed lamb loin

3 parma ham slices

6 washed potatoes not peeled

20ml lambgravy

salt and pepper

method

season the lamb loin with salt and pepper . wrap sage leaves and parma ham around  together with some cooking string.

Heat some olive oil in a pan and sear the lamb on all sides . Transfer the loin to the oven and cook to your likeing

In a seperate pot boil the potatoes for a few minutes until almost tender then remove the water and add the lamb gravy together with the tamarind  paste. Slowly reduced the sauce until the potatoes are fully cooked . place the potatoes in the center of the of the plate and three and three medallions of parma ham over the sauce.

For garish drizzle some olive oil and place some dried leek on top.

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