Lamb with warm potato & olive salad

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

  • Prep:20 mins
    Cook:35 mins
    plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 849
  • fat 63g
  • saturates 22g
  • carbs 29g
  • sugars 5g
  • fibre 4g
  • protein 39g
  • salt 0.7g


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


  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.

  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.

  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.

  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.

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