Dinner

Lamb Steaks with Hummus and New Potatoes Recipe

ByJake Silas November 15, 2025November 15, 2025

Introduction

This dish combines tender lamb leg steaks with creamy hummus-infused new potatoes and juicy cherry tomatoes. It’s a simple yet flavorful meal that’s perfect for a quick weeknight dinner or a relaxed weekend treat.

The image shows a white plate with three main layers: at the bottom, a creamy, pale yellow mixture with herbs and small green pieces, likely mashed potatoes with greens, covering half the plate; on top and slightly to the side, two pieces of cooked meat with a browned, slightly shiny surface; and resting on the meat and partially on the mashed potatoes, a small bunch of bright red cherry tomatoes still on the vine, with a glossy texture and a few loose tomatoes beside the meat. The plate sits on a white marbled surface, and there is some light sauce or juice pooling near the meat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g new potatoes
2 lamb leg steaks
1 tsp olive oil
Bunch of cherry tomatoes on the vine
3 tbsp houmous
10 pitted green olives, roughly chopped
Small handful flat-leaf parsley, chopped

Instructions

Step 1: Cook the new potatoes in boiling salted water for 15 minutes or until tender.
Step 2: While the potatoes are cooking, heat your grill or griddle pan. Season the lamb steaks and rub them with the olive oil.
Step 3: When the potatoes are nearly done, grill or griddle the lamb steaks for 3-4 minutes on each side, or until cooked to your liking. Add the cherry tomatoes to the grill halfway through cooking to soften and become juicy.
Step 4: Drain the cooked potatoes well, then return them to the pan. Gently crush them with a fork or potato masher.
Step 5: Stir the houmous, chopped olives, and parsley into the crushed potatoes. Season well with salt and pepper.
Step 6: Serve the crushed hummus potatoes alongside the lamb steaks and grilled tomatoes.

Tips & Variations

Make it a salad by cooking fewer potatoes, then mixing with natural yogurt, drained chickpeas, spring onions, and seasoning for a refreshing side.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the lamb gently in a pan over low heat to avoid drying it out. The crushed potatoes can be reheated in the microwave or on the stove, stirring occasionally.

How to Serve

A white plate with three main layers: the bottom layer is creamy mashed potatoes mixed with small pieces of green herbs, giving it a light yellow and green speckled texture; the middle layer has three pieces of cooked meat with a brown, slightly shiny surface showing grill marks, resting on the potatoes; the top layer features bright red cherry tomatoes still on the green vine, some placed on the meat and some beside it, adding a fresh, glossy look. The plate sits on a white marbled surface with some brown sauce spots near the meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, lamb loin or rib-eye steaks work well too; just adjust cooking times as they can be thinner or thicker.

Is it possible to make this dish vegetarian?

For a vegetarian version, omit the lamb and increase the chickpeas and houmous in the potato mixture, adding grilled vegetables for extra flavor.

Lamb Steaks with Hummus and New Potatoes Recipe

★★★★★

4.4 from 137 reviews

Author: Jake
Total Time: 30 mins
Yield: 2 servings 1x
Diet: Halal

Description

A delicious and satisfying meal featuring tender grilled lamb leg steaks served alongside creamy hummus-infused crushed new potatoes, complemented by juicy cherry tomatoes and a fresh green olive and parsley garnish.

Ingredients

Scale

Potatoes and Hummus Mix

500g new potatoes
3 tbsp houmous
10 pitted green olives, roughly chopped
small handful flat-leaf parsley, chopped

Lamb and Vegetables

2 lamb leg steaks
1 tsp olive oil
bunch cherry tomato on the vine

Instructions

Cook the potatoes: Place the new potatoes in boiling salted water and cook for about 15 minutes or until tender when pierced with a fork.
Prepare the grill or griddle: While the potatoes are cooking, heat a grill or griddle pan to medium-high heat to get ready for cooking the lamb and tomatoes.
Season and grill the lamb: When the potatoes are almost cooked, season the lamb steaks with salt and pepper, then rub them with the olive oil. Place the steaks on the grill or griddle and cook for 3-4 minutes on each side, adjusting to your preferred level of doneness.
Add the tomatoes: Halfway through cooking the lamb, add the cherry tomatoes still on the vine to the grill or griddle. Cook until the tomatoes start to soften, become juicy, and burst slightly.
Drain and crush potatoes: Drain the cooked potatoes well, return them to the warm pan, and gently crush them using a fork or potato masher to create a rustic texture.
Mix in hummus and garnishes: Stir the houmous, chopped green olives, and chopped parsley into the crushed potatoes. Season the mixture well with salt and pepper to enhance the flavors.
Serve: Plate the hummus mashed potatoes alongside the grilled lamb steaks and roasted cherry tomatoes for a colorful and flavorful meal.

Notes

For a fresh twist, try making a lamb, chickpea & potato salad by combining cooked potatoes with houmous, olives, parsley, natural yogurt, drained chickpeas, sliced spring onions, and seasoning.
Adjust the cooking time of the lamb steaks based on your preferred level of doneness.
Using a griddle pan instead of a grill gives lovely char marks and flavor.
Ensure the potatoes are drained thoroughly to avoid watery texture when mixing with the houmous.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main Course
Method: Grilling
Cuisine: Mediterranean

Keywords: lamb steaks, grilled lamb, hummus potatoes, new potatoes, cherry tomatoes, Mediterranean recipe, easy lamb dinner

Jake Silas

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