Warm Lamb, Potato And Olive Salad

  • 1 hr 40 mins
  • Serves 2
  • Medium

The Goat’s Milk Yogurt dressing adds umph for a delicious and easy date night special.

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  1. Mix the 100g yogurt with olive oil and sea salt, rub all over the lamb making sure to completely cover. Chill in the fridge for at least 1 hour.
  2. Cook potatoes in slightly salted water for 10-12 minutes, drain and set aside.
  3. Heat oven to 200°C/Fan 180°C /Gas 6. Using an ovenproof saute pan, heat rapeseed oil and add the lamb, searing all over until dark golden brown, then cook in oven for 7-10 minutes until medium rare. Rest
  4. To finish the potato salad, cut potatoes into thick slices and fry in the olive oil and butter for 10-12 minutes or until golden brown.
  5. Mix the remaining 60g yogurt, cider vinegar and mint sauce together.
  6. Slice lamb, serve on bed of potatoes and dot olives in between. Add yogurt dressing and place peppery salads on top.