Grilled lamb and potato crush
Grilled lamb & potato crush
Lamb with a tasty tangy zing...in 25 minutes. You can make it on the barbecue, too
- Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 500g bag new potatoes
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomatoes
- 1 garlic clove, crushed
- 250g bag baby spinach
BBQ it or make it quicker
Barbecue the lamb and cook the tomatoes alongside in a small roasting tray.
To make it quicker, heat the grill, but omit the rest of step 1. Tip a large, drained can of butter beans into the pan with the garlic and cook as above.
Method
-
Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
-
Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
-
Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.
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