Lamb with warm potato & olive salad

• Greek yogurt↗100g g
• olive oil↗2 tbsp tbsp
• lamb↗400g g

  loin

• rapeseed oil↗2 tsp tsp
• baby new potatoes↗350g g
• olive oil↗2 tbsp tbsp
• pitted Kalamata olives↗40g g

  halved

• Greek yogurt↗50g g
• cider vinegar↗2 tsp tsp
• peppery salad leaves

  such as watercress and rocket, to serve

Step-by-step instructions

1. 1

   Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.

2. 2

   Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture – make sure to cover all sides. Chill in the fridge for 1 hr.

3. 3

   Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.

4. 4

   To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.