Serves 2
500g new potatoes
2 lamb leg steaks
1 tsp olive oil
Bunch of cherry tomatoes, on the vine
3 tbsp hummous
10 pitted green olives, roughly chopped
Small handful flat-leaf parsley, chopped
Cook the potatoes in boiling salted water for 15 mins or until tender. Meanwhile, heat the grill or a griddle pan. When the potatoes are almost ready, season the lamb steaks, rub with a little oil, then grill or griddle for 3-4 mins on each side until they are cooked to your liking, adding the tomatoes halfway through until juicy and bursting.
When the potatoes are ready, drain well, then return to the pan and gently crush with a fork or potato masher. Stir through the hummous, olives and parsley, then season well. Serve with the lamb and the tomatoes.