Lamb with Green Beans and New Potatoes

This delicious thin cut lamb dish is perfect for dinner when time is short and served with a lovely warm potato salad combined with tartar sauce, finely chopped onions and a little crumbled Feta cheese.

Prep Time: 15 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 4 thin cut lamb steaks
  • 500g pack baby new potatoes, halved or quartered
  • 300g pack fine green beans or asparagus, trimmed
  • 2 tablespoons prepared tartare sauce
  • 1 shallot or ½ small onion, peeled and finely chopped
  • 1 x 25-28g pack flat-leaf parsley leaves, finely chopped
  • 25g Feta cheese (crumbled) or grated Parmesan cheese
  • 1 teaspoon rapeseed oil
  • Sliced cherry tomatoes, to serve

Method

  1. Cook the potatoes for 5-7 minutes then add the green beans or asparagus and cook for a further 3-4 minutes.
  2. In a large bowl mix together the tartar sauce, shallot or onion. Stir through the parsley and cheese.
  3. Drain the vegetables, add to the tartar sauce mixture and toss well.
  4. Heat a large non-stick frying pan, brush the steaks with oil, season and cook for 2-3 minutes on each side.
  5. Serve the steaks with the vegetables.

Tips:

The steaks are great grilled too.