Lamb steaks with hummus new potatoes

Lamb steaks with hummus new potatoes

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(22 ratings)

Prep: 2 mins Cook: 18 mins


Serves 2

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
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  • 500g new potatoes
    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



    A 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

    Olive oil

    ol-iv oyl

    Probably 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 in a pot


    hoom-iss, hum-iss

    Hummus 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


  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 hummus, 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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28th Jan, 2015
The potato was lovely.
24th Jun, 2013
I used lemon & corriander houmous which gave it an extra zing-was lovely!
3rd Mar, 2013
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.
5th Feb, 2013
Loved this, was so simple yet full of flavour
25th Oct, 2012
just love it!
22nd Jun, 2012
Very nice! Made it without the olives, and added some greek yoghurt mixed with mint.
29th Nov, 2011
Very tasty
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.
Tartan Girl
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?
23rd May, 2011
This was lovely, and really easy to cook. Perfect for an after-work dinner.


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