LAMB WITH WARM POTATO & OLIVE SALAD

Lamb with warm potato & olive salad image

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

Provided by Flynn McGarry

Time 55m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium