Warm Lamb Fillet Salad with Olives and New Potatoes
As the days get warmer and longer, everyone starts to think and feel a little more healthily. With that in mind, here is a nice simple, healthy and tasty meal, using some of the finest ingredients of the season.
100g Greek yoghurt
2 tbsp olive oil
400g lamb loin
2 tsp rapeseed oil
For the potato & olive salad
350g Baby new potatoes (Charlotte or Jersey Royals for a treat)
2 tbsp Extra virgin Olive oil
40g pitted Kalamata olives, halved
50g Greek yoghurt
2 tsp cider vinegar
Peppery salad leaves, such as watercress and rocket add some beetroot leaves for colour
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.
Now prepare the lamb. Mix the yoghurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yoghurt mixture – make sure to cover all sides. Chill in the fridge for 1 hr.
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 5-7 mins or until medium-rare. Remove and leave to rest for 5 mins.
To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over 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, yoghurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.