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Lamb with warm potato & olive salad

Lamb with warm potato & olive salad

A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 2

This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour

  • Gluten-free
Nutrition: per serving


  • 100g Greek yogurt
  • 2 tbsp olive oil
  • 400g lamb loin
  • 2 tsp rapeseed oil

For the potato & olive salad

  • 350g baby new potatoes
  • 2 tbsp olive oil
  • 40g pitted Kalamata olives , halved
  • 50g Greek yogurt
  • 2 tsp cider vinegar
  • peppery salad leaves , such as watercress and rocket, to serve


  • STEP 1

    Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.

  • STEP 2

    Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture – make sure to cover all sides. Chill in the fridge for 1 hr.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.

  • STEP 4

    To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.

Recipe from Good Food magazine, April 2017

Goes well with


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A star rating of 4.5 out of 5.4 ratings

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