All the great flavours of a classic lamb roast made into a simple salad that is filling, yet light and really easy to make. This recipe was inspired by a tub of pastel green mint yoghurt I found in the supermarket when travelling through the south of France last year.
6 new potatoes, cut in half
300g lamb leg steaks/rump
1 small cucumber, thickly sliced
½ tray cherry tomatoes, halved
1 baby gem lettuce
Minted yoghurt to serve
- Place potatoes in a medium pot and cover with water. Bring to the boil and cook for 10-12 minutes or until tender but not falling apart. Drain well and set aside to cool.
- Season lamb on each side with salt and pepper. Heat a drizzle of oil in a fry pan over medium high heat and cook the lamb for 2-3 minutes each side for medium, or until cooked to your liking. Remove from pan.
- Divide potatoes and other salad ingredients between plates. Thinly slice lamb across the grain. Drizzle with yoghurt and serve.
- Remember you can shop for fresh ingredients up to 4 hours before cooking as long as the ambient temperature is not above 77F/25C
- Cooking time for lamb will depend on the thickness of the steak. Allow it to rest for a couple of minutes before slicing
- Sweet potato is a great substitute for regular white potatoes in this dish
- Lamb can be replaced with fish or chicken, the minted yoghurt does not work well with beef
- Make your own mint yoghurt by combining a small tub of Greek style yoghurt with fresh or dried chopped mint
- If no yoghurt or similar is available, simply dress with a drizzle of olive oil and a squeeze of lemon and plenty of black pepper
- Any green lettuce variety that is crisp can be used