Minted Roasted Potatoes with Lamb

Minted roasted potatoes with lamb served with an Indian riata, courtesy of the Potato Council.


  • 2 lamb steaks
  • 150g of natural yogurt
  • 1 half cucumber portion, peeled and diced
  • 400g of medium new potatoes
  • 2 medium tomatoes (approx 100g each), chopped
  • 1/2 medium onion (approx 185g each), finely chopped
  • 5 cardamom pods, seeds removed and crushed (optional)
  • 1/2 tsp cumin seeds, toasted
  • 1 tbsp fresh mint, chopped
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 1 clove of garlic, crushed
  • 2cm piece of fresh ginger, grated
  • Serves: 2
  • Course: Main Course
  • Preparation time: 35 mins
  • Cooking time: 25 mins
  • Oven temp: 200c
  • Price per person: £1.75
  • Store cupboard: Cook's
  • Calories per serving: 613
  • 5-a-day per serving: 3.3
  • Print Recipe
Roasted Potatoes with Lamb photo

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  1. Preheat the oven 200˚C, gas mark 6.
  2. Crush the garlic and mix in the spices, lemon juice and seasoning, add the lamb steaks and marinate for 30 minutes.
  3. Place the potatoes in a roasting tin, toss in 1 tbsp olive oil and fresh mint, season well. Roast for 20-25 minutes or until tender.
  4. Meanwhile, fry the lamb steaks in a little oil for 8-10 minutes or according to taste. Transfer to the roasting tin for the last few minutes of cooking.
  5. To make the riata, mix together the onion, cucumber, tomatoes and yogurt. Then sprinkle with toasted cumin seeds. Then serve with the lamb steaks.

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