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Lamb steaks with houmous new potatoes

Here’s a great meal for the weekend to come. With this succulent dish it will turn any night into an event.


  • 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


  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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