
The hummus 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
Ingredients
- 500g new potatoes
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 lamb leg steaks
Lamb
laamA lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 tsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- bunch cherry tomatoes on the vine
- 3 tbsp hummus
Hummus
hoom-iss, hum-issHummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…
- 10 pitted green olives, roughly chopped
- small handful flat-leaf parsley, chopped
Method
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 hummus, olives and parsley, then season well. Serve the crushed potatoes with the lamb and the tomatoes.
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