Lamb Steaks with Hummus & Olive Potatoes, and Seared Veg
  • Prep time: 25 minutes
  • Calories: 550
A delightful combination of sweet lamb, za'atar, hummus and some punchy olives for good measure. Served with some simple seared veg, it's bound to be a winner.
  • 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
  • 12 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!