Lamb steaks with houmous new potatoes

Lamb steaks with houmous new potatoes

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(22 ratings)

Prep: 2 mins Cook: 18 mins

Easy

Serves 2
The houmous potatoes are the perfect addition to flavoursome spring lamb in this recipe

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal552
  • fat23g
  • saturates7g
  • carbs43g
  • sugars5g
  • fibre5g
  • protein46g
  • salt1.7g
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Ingredients

  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 lamb leg steaks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch cherry tomato on the vine
  • 3 tbsp houmous
    Houmous in a pot

    Houmous

    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • 10 pitted green olives, roughly chopped
  • small handful flat-leaf parsley, chopped

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.

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Comments, questions and tips

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lobsterpot1
28th Jan, 2015
The potato was lovely.
superbicc82
24th Jun, 2013
I used lemon & corriander houmous which gave it an extra zing-was lovely!
cath79
3rd Mar, 2013
1.05
I wanted to try this recipe for a while and was really disappointed in the taste. It looked lovely but the houmous mash had a really strange taste and was a bit dry. Have always had great recipes from this site so was really surprised.
dolcevita
5th Feb, 2013
5.05
Loved this, was so simple yet full of flavour
lenina
25th Oct, 2012
3.05
just love it!
smithlm1
22nd Jun, 2012
5.05
Very nice! Made it without the olives, and added some greek yoghurt mixed with mint.
adulka
29th Nov, 2011
5.05
Very tasty
jackieb123
6th Aug, 2011
We will definitely cook this again, but I might try making the mash into patties and just frying in a little oil next time. I think it does need some sort of sauce/jus to hold the whole thing together. I made it with the crushed tomato and courgette recipe (another one on this site with lamb), with red onion, and that worked really well too.
pollyparrot2
1st Aug, 2011
@LuluFaye Would you mind giving us the recipe for your red wine and mint jus because that sounds as if it would be perfect and avoid the dryness that most people have found in the mash?
ssilvester
23rd May, 2011
5.05
This was lovely, and really easy to cook. Perfect for an after-work dinner.

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