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Minty salsa verde lamb with lemony potatoes and leeks


Serves: 2
timePrep time: 25 mins
timeTotal time:
Minty salsa verde lamb with lemony potatoes and leeks
Recipe photograph by Martin Poole

Minty salsa verde lamb with lemony potatoes and leeks


Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
539Kcal
Fat
24gr
Saturates
6gr
Carbs
44gr
Sugars
7gr
Fibre
12gr
Protein
33gr
Salt
0.6gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 400g new potatoes, halved
  • 1 x 30g pack mint, leaves roughly chopped
  • 1 x 30g pack flat-leaf parsley, leaves roughly chopped
  • 1 tbsp capers, finely chopped, plus 1 tsp brine from the jar
  • 1 garlic clove, finely crushed
  • ½ tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • zest and juice of 1 lemon
  • 2 small lamb steaks, about 75g each
  • 1 leek, thinly sliced
  • 150g frozen peas

Step by step

  1. Boil the potatoes in salted water for 15 minutes until tender.
  2. Meanwhile, to make the salsa verde, place half of each of the mint and parsley in a small food processor with the capers and brine, garlic, mustard, 1 tablespoon of olive oil, 2 tablespoons of water and half the lemon zest and juice. Pulse until you have a rough paste. Alternatively, finely chop all the ingredients and mix together until well combined. Season to taste then divide between 2 bowls.
  3. Toss the lamb steaks in 1 bowl of salsa verde until well coated. Heat a nonstick frying pan over a high heat until it starts to smoke. Add the lamb steaks and cook for 3-4 minutes on each side until medium-well done. Transfer to a plate and leave to rest for 5 minutes.
  4. Wipe the pan clean and heat the remaining tablespoon of oil. Add the leek with 2 tablespoons of water and cook covered, over a medium heat, for 3-5 minutes. Add the peas and cook for a further 3-5 minutes, tossing occasionally, until softened. Season to taste with sea salt and black pepper.
  5. Drain the potatoes, steam dry for 2 minutes then return to the pan. Add the rest of the lemon juice and zest and the remaining mint and parsley along with 1 tablespoon of the salsa verde. Lightly crush with a potato masher. Season to taste.
  6. Serve the lamb with the crushed potatoes, leeks and peas, drizzled with the remaining salsa verde.
    Tip
    Bulk it up
    Cook an extra lamb steak each for an additional 150 cals.

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