Lamb Steaks with Houmous New Potatoes

Taken from the BBC Good Food website
Serves 2


500g new potatoes
2 lamb leg steaks
1 tsp olive oil
Bunch cherry tomatoes on the vine
3 tbsp houmous
10 pitted green olives, roughly chopped
Small handful flat-leaf parsley, chopped


  • 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.
  • 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.