Garlic Potatoes & Moroccan-Spiced Lamb

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Makes 2 serves

  • 2 lamb leg steaks
  • 1 tsp cumin
  • half tsp ground coriander
  • half tsp dried mint
  • quarter tsp garlic powder
  • pinch chilli flakes
  • pinch cayenne pepper
  • 2 tbsp olive oil
  • approx. 567g tin peeled new potatoes
  • 1 tsp minced garlic
  • approx. 1 tbsp butter
  • 1 tsp dry mixed herbs
  • half tsp onion powder
  • salt and pepper


  1. In a medium mixing bowl, mix the cumin, coriander, dried mint, garlic powder, chilli flakes, cayenne pepper and a pinch of salt in with the olive oil to make the marinade.
  2. Coat the lamb steaks in the marinade, making sure to thoroughly coat all sides. Place the lamb into a ziplock bag and let marinate in the fridge for about 2-3 hours.
  3. Just before removing the lamb from the fridge, drain the tin of potatoes and slice them into half centimetre thick slices. Preheat the oven to gas mark 7 / 220°c / 425°f.
  4. When the lamb has finished marinating, place a pan over high heat with a small amount of oil. Remove the lamb from the zip lock bag and cook for 2-3 minutes on each side. After the lamb has been sealed, place on a tray and put a small knob of butter on each and finish cooking in the oven for about 5-10 minutes.
  5. While the lamb is in the oven, use the same hot pan that the lamb was cooked in. Over high heat, add the minced garlic and cook for about a minute, then add the sliced potatoes and toss in the pan.
  6. Add approximately a tablespoon of butter, the dried herbs and the onion powder in with the potatoes and toss through. Continue cooking for about 4-5 minutes until the potatoes are starting to go brown and slightly crispy.
  7. Once the lamb has finished cooking, remove it from the oven and let it rest for 2 minutes then serve with the potatoes and your choice of veggies or salad.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.