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Lamb steaks with houmous new potatoes

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

  • Prep: 2 mins
    Cook: 18 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 552
  • Carbohydrates 43
  • Saturated Fat 7
  • Sugar 5
  • Protein 46
  • Fat 23
  • Fibre 5
  • Salt 1.7

Nutrition per serving

  • Calories 552
  • Carbohydrates 43
  • Saturated Fat 7
  • Sugar 5
  • Protein 46
  • Fat 23
  • Fibre 5
  • Salt 1.7

Ingredients

  • 500g new potatoes
  • 2 lamb leg steaks
  • 1 tsp olive oil
  • bunch cherry tomato on the vine
  • 3 tbsp houmous
  • 10 pitted green olives, roughly chopped
  • small handful flat-leaf parsley, chopped

Tip

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.

Method

  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 houmous, olives and parsley, then season well. Serve the crushed potatoes with the lamb and the tomatoes.

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