Dining Out

Grilled lamb steaks with new potato, green olive and herb salad

Cooking time: 25 minutes

4 125g lamb steaks, trimmed
600 g kipfler or Dutch cream potatoes, scrubbed and cut into chunks
2 tbsp finely chopped mint
2 tbsp finely chopped curly parsley
2 tbsp finely sliced chives
3 tbsp extra virgin olive oil
2 tsp lemon juice
10 green olives, pitted and roughly chopped
Sea salt and ground white pepper


  1. Put the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes or until tender.
  2. While the potatoes are cooking, put the herbs, olive oil, lemon juice and green olives into a bowl and stir to combine. Season with sea-salt and ground white pepper. Drain the cook potatoes and put them into a large bowl. Roughly smash them with a fork and then stir through the herb mixture.
  3. Put a large frying pan over a high heat and cook the steaks until moisture appears on the top, turn and cook for a further three minutes on the second side. Transfer to a warm plate, cover with foil and rest for three minutes.
  4. Serve the steaks with the warm potato salad and a side of grilled asparagus.
    For more recipes visit beefandlamb.com.au.