Lamb Steaks with Hummus & Olive Potatoes, and Seared Veg
- Prep time: 25 minutes
- Calories: 550
- 350 g of Lamb Steaks
- 70 g of Hummus
- 450 g of Gourmet Red Potatoes
- 50 g of Green Olives (pitted)
- 1 Small Bunch of Flatleaf Parsley
- 1⁄2 Bunch of Broccolini
- 1 of Lemon
- 120 g of Cherry Tomatoes
- 1 Tsp of Za'atar
Cook Potatoes:Cut potatoes in half, cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Pick parsley leaves and roughly chop (discard stems). Trim ends off broccolini. Zest lemon and cut in half. Roughly chop olives.
Cook Lamb:Meanwhile heat a pan over medium-high. Rub lamb steaks with a little oil, season with za'atar, salt and pepper then add to the pan and cook for 3-4 minutes on each side until they are cooked to your liking. Set aside to rest.
Sear Greens:Heat the same pan used for the lamb and a little oil and add broccolini and cherry tomatoes. Cook for 3-4 minutes, until bright green and tender and tomatoes have blistered. Squeeze lemon juice over (to taste) and adjust seasoning to taste.
Finish Potatoes:When the potatoes are ready, drain well, then return to the pan and gently crush with a fork or potato masher. Stir through the hummus, lemon zest (to taste), olives and parsley. Check seasoning and adjust if necessary.
You Plate It:Slice lamb as desired. Divide hummus potatoes and veg between plates. Top with sliced lamb and any remaining parsley. Enjoy!