Update - sis made this last night, try it

My sister has just informed me that she has become addicted to lamb. Consequently, she has been inventive in the kitchen again and come up with this little gem, perfect for a light Sunday lunch, if you are brave enough to eat out in the garden (well, for God’s sake it’s scorching outside).

Seared Lamb and Warm Potato Salad

Ingredients:

1-2 lamb chops per person, or use rump if you don’t like meat on the bone (crazy)

10-12 small new potatoes

6 baby tomatoes

12 black olives

75g good-quality feta, crumbled

Small handful of thyme leaves and parsley, chopped finely

Juice and zest of one lemon

Olive oil

Clove of garlic

Sea salt & black pepper

Method

Season meat with garlic, salt and pepper and a little thyme. Put a heavy pan on the stove to get really hot. Meanwhile, put potatoes on to boil until lightly cooked, and drain once done.  In a bowl, mix the crumbled feta, halved tomatoes and olives, thyme leaves and parsley. Dress with a generous slug of olive oil, some lemon juice and zest, and check for seasoning - feta is usually quite salty so you won’t need much.

Sear the lamb in a little oil until it’s lovely and brown on both sides. It will be pink in the middle after three mins on each side, cooked through after five on each side. Have it pink! Allow to rest before you serve it.

Lightly crush the potatoes - by this I mean get a potato masher and gently bash each one; you want the potato to be whole but slightly squashed so it can absorb the rest of the lovely flavours. Mix through the rest of the salad, and add more olive oil if needed.

To Serve

Heap the potato salad in the middle of the plate, and top it with the divinely seared lamb. Faintworthy. Serve it with a crisp green salad and a nice light red, like Pinot Noir.

Now eat it!

Related posts:

1. Recipe: Real Spring Lamb
2. Recipe: Spring Lamb Stew
3. Recipe: Simple cherry tomato sauce