Lamb steaks with houmous new potatoes
The houmous potatoes are the perfect addition to flavoursome spring lamb in this recipe
- Prep: 2 mins
Cook: 18 mins
- Serves 2
- Easy
Ingredients
- 500g new potatoes
- 2 lamb leg steaks
- 1 tsp olive oil
- bunch cherry tomato on the vine
- 3 tbsp houmous
- 10 pitted green olives, roughly chopped
- small handful flat-leaf parsley, chopped
Make it as a salad
LAMB, CHICKPEA & POTATO SALAD: Cook 300g
new potatoes as above, then drain and cool. Mix
with the houmous, olives and parsley plus 100ml
natural yogurt, a 410g can drained chickpeas,
2 sliced spring onions and some seasoning. Serve
with lamb steaks or grilled lamb koftas.
Method
-
Cook the potatoes in boiling salted water
for 15 mins or until tender. Meanwhile, heat
the grill or a griddle pan. When the potatoes
are almost ready, season the lamb steaks,
rub with a little oil, then griddle or grill for
3-4 mins on each side until they are cooked
to your liking, adding the tomatoes halfway
through until juicy and bursting.
-
When the potatoes are ready, drain well,
then return to the pan and gently crush with
a fork or potato masher. Stir through the
houmous, olives and parsley, then season
well. Serve the crushed potatoes with the
lamb and the tomatoes.
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