Bring the potatoes to the boil in a pan of salted water, then simmer for 10 minutes until just tender. Drain then gently squash each potato with a fork.
Place in a roasting tin and drizzle with oil. Roast in the oven with the lamb for the last 20 minutes of its cooking time. When you remove the lamb and leave it to rest, turn up the heat to Gas Mark 7, 220°C, fan 200°C, and cook the potatoes for a further 15-20 minutes until golden and crispy.
See more Side recipes