Name: Lamb steaks with hummus new potatoes
Cook time: 18 min
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 500g new potatoes; 2 lamb leg steaks; 1 tsp olive oil; bunch cherry tomatoes on the vine; 3 tbsp hummus; 10 pitted green olives roughly chopped; small handful flat-leaf parsley chopped

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Lamb steaks with hummus new potatoes

Lamb steaks with hummus new potatoes

Good Food team

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Serves 2

Easy

Prep: 2 mins

Cook: 18 mins

A star rating of 4.4 out of 5.23 ratingsRate

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The hummus potatoes are the perfect addition to flavoursome spring lamb in this recipe

Easily doubled

Easily halved

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Effortless raspberry iced mousse

A star rating of 4.1 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

500g new potatoes
2 lamb

leg steaks
1 tsp olive oil
bunch cherry tomatoes

on the vine
3 tbsp hummus
10 pitted green olives

roughly chopped
small handful flat-leaf parsley

chopped

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Nutrition: per serving

kcal552
fat23g
saturates7g
carbs43g
sugars5g
fibre5g
protein46g
salt1.7g

Method

step 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.
step 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.

RECIPE TIPS

MAKE IT AS A SALAD

LAMB, 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.

Recipe from Good Food magazine, May 2008

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A star rating of 4.4 out of 5.23 ratings

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