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


  1. 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.
  2. 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.
  3. Divide potatoes and other salad ingredients between plates. Thinly slice lamb across the grain. Drizzle with yoghurt and serve.

Serves 2


  • 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


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