- 500g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 tsp olive oil
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
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
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 saladLAMB, 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.