Lamb with Warm Potato & Olive Salad

Lamb has, on occasion, got a bit of bad press for being too expensive, too fatty or only suitable for special occasions but with a little imagination this tasty, versatile meat can be perfect for a mid-week meal.  This recipe uses lamb loin but it would be just as delicious and bursting with nutritional goodness if you tried using more economical cuts such as shoulder, neck or leftovers from the Sunday roast.

Serves 2


  • 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



  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.
  2. 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.
  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.
  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.

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