Peppery fennel & carrot salad
Savour the spicy Indian-tinged flavours of this fresh and light salad
Lamb with warm potato & olive salad
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 100g Greek yogurt
- 2 tbsp olive oil
- 400g lamb loin
- 2 tsp rapeseed oil
For the potato & olive salad
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
