Lamb steaks with houmous new potatoes

Lamb steaks with houmous new potatoes

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(22 ratings)

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Cooking time

Prep: 2 mins Cook: 18 mins

Skill level

Easy

Servings

Serves 2

The houmous potatoes are the perfect addition to flavoursome spring lamb in this recipe

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
552
protein
46g
carbs
43g
fat
23g
saturates
7g
fibre
5g
sugar
5g
salt
1.7g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2008

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Comments

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cdunne's picture
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Ooh yum! I cooked this tonight and it was gorgeous. Really, really easy and tastes delic... :o)

runnyeyes's picture
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Simple,but gorgeous! Didn't have the green olives...so swapped for grainy mustard. Nomnomnomnom.

Frantic Flapjack's picture
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This was an inventive way to serve new potatoes and really worked well.

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