Name: Lamb with warm potato & olive salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
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

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.