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
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Prep:20 mins
Cook:35 mins
plus chilling - Serves 2
- Easy
Nutrition per serving
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kcal 849
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fat 63g
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saturates 22g
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carbs 29g
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sugars 5g
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fibre 4g
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protein 39g
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salt 0.7g
Ingredients
- 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
Method
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.
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.
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.
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.
