Cucumber & pea salad
A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing
Griddled lamb with spiced new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 ½kg new potatoeshalved (or quartered depending on size)
- 2tbsp olive oil
- 1 large garlic clovecrushed
- 2 preserved lemons(we used Belazu), flesh removed and skin finely chopped
- 1 heaped tsp cumin seedscrushed
- 8 lamb chops
- bunch mintleaves chopped
- peasor salad, to serve
Nutrition: per serving
- kcal490
- fat22g
- saturates8g
- carbs33g
- sugars2g
- fibre3g
- protein41g
- salt0.4g
Method
step 1
Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.
step 2
Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.
