Griddled lamb with spiced new potatoes

Griddled lamb with spiced new potatoes

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Cumin-spiced new potatoes give a kick to this delicious lamb dish, the perfect comforting dinner

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal490
  • fat22g
  • saturates8g
  • carbs33g
  • sugars2g
  • fibre3g
  • protein41g
  • salt0.4g


  • 1½ kg new potatoes, halved (or quartered depending on size)
    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 tbsp 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…

  • 1 large garlic clove, crushed
  • 2 preserved lemons (we used Belazu), flesh removed and skin finely chopped



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 heaped tsp cumin seeds, crushed
  • 8 lamb chops
  • bunch mint, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • peas or salad, to serve



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.

  2. Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.

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