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Mini Lamb Rump Roast with Crispy Potatoes & Chimichurri

Serves: 4-6
Prep time: 10-15 mins 
Cook time: 50 mins
2 x Mini Lamb Rump Roasts rubbed with The Rub
1kg chat potatoes
3 tbsp olive oil
2 tsp salt flakes
Chimichurri – makes approx 2 cups
1/2 cup fresh coriander, chopped
1/4 cup fresh parsley, chopped
1 long red chilli, chopped
1 golden shallot onion, finely chopped
1 garlic, finely chopped
6 sprigs of fresh thyme
Juice of 1 lime
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt to taste
Place potatoes into a large pot and cover with cold water. Place over a medium heat and bring to the boil. Turn down to a simmer and continue to cook for a further 10-15 mins or until just softened but not cooked through. Drain and set aside to cool.
Preheat the oven to 200°C. 
When the potatoes are cool enough to handle, transfer to a roasting tray in a single layer. Using a heavy based mug or bowl, gently squash potatoes down to crush slightly. Drizzle with olive oil and & sprinkle with salt.  
Cook until golden and crispy turning once during cooking. Approx 45-50mins.
While these are cooking, start on the chimichurri.
Combine the chimichurri ingredients and blitz with a stick blender or in a food processor. 
Alternatively, if you prefer a more textural chimi, just hand chop everything finely. 
Best served fresh but will store in fridge overnight (note: will discolour).
To cook the lamb rumps, place a frying pan on a low heat for 5 mins to build a steady heat. Add the lamb rump, fat side down and turn up heat to medium. Cook until the fat cooks to golden brown and fat starts to render, being careful not to burn (2-3 mins). Season the exposed under side of the lamb with salt, turn over and continue to cook for a further 1-2 mins or until slightly browned on the other side. Transfer to a roasting tray and place in the 200°C hot oven and cook for a further 30 mins or until cooked to your liking. Remove from the oven and set aside to rest, lightly covered in foil.
Once rested, thickly slice each lamb rump into 4-5 slices and serve on a platter. 
For the crispy roast potatoes, season further if needed with extra salt flakes and serve with the lamb rump and a green coriander salsa or chimichurri.