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Grilled lamb and potato salad with peas and mint

Grilled lamb and potato salad with peas and mint

Ingredients

Using the George Foreman Evolve Precision Probe Grill with Deep Pan

Serves: 2

  1. Boil the potatoes in salted water until just cooked, then drain fully. Cut the potatoes in half, combine with 2 tbsp olive oil and season
  2. Pre-heat the grill to 220C. Grill the potatoes for 5-6 minutes until golden brown.  Set aside
  3. Pre-heat the grill to medium steak setting, brush the lamb loin with the remaining oil, season and then insert the probe. Cook and set aside to rest before serving

To serve: Peas, rocket leaves