Grilled lamb & potato crush

Lamb with a tasty tangy zing…in 25 minutes. You can make it on the barbecue, too

  • Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 434
  • fat 25g
  • saturates 11g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 300g
  • salt 0.48g


  • 500g bag new potatoes
  • zest 1 lemon
  • 1 tbsp olive oil
  • 4 x 140g/5oz lamb chops or steaks
  • 250g pack cherry tomatoes
  • 1 garlic clove, crushed
  • 250g bag baby spinach


BBQ it or make it quicker
Barbecue the lamb and cook the tomatoes alongside in a small roasting tray. To make it quicker, heat the grill, but omit the rest of step 1. Tip a large, drained can of butter beans into the pan with the garlic and cook as above.


  1. Heat the grill to high. Boil the potatoes for 15-20 mins until tender.

  2. Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.

  3. Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.

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