Ingredients

100g Greek yogurt

2 tbsp olive oil

400g lamb

2 tsp rapeseed oil

For the potato & olive salad

350g baby new potatoes

2 tbsp olive oil

40g pitted Kalamata olives, halved

50g Greek yogurt

2 tsp cider vinegar

peppery salad leaves, such as watercress and rocket, to serve

Prep: 20 MINS
Cook: 35 MINS

Method

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)Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste.