Lamb steaks with houmous new potatoes
The houmous potatoes are the perfect addition to flavoursome spring lamb in this recipe
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 2 mins
Cook 18 mins
- 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.
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.
Per serving
552 kcalories, protein 46.0g, carbohydrate 43.0g, fat 23.0 g, saturated fat 7.0g, fibre 5.0g, sugar 5.0g, salt 1.7 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/5861/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 2 mins
Cook 18 mins
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
Per serving
552 kcalories, protein 46.0g, carbohydrate 43.0g, fat 23.0 g, saturated fat 7.0g, fibre 5.0g, sugar 5.0g, salt 1.7 g
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