One-pan lamb with hasselback potatoes
Partnered content with Morrisons
Enhance the flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits
Green olive & herb dressing
Serves 8
Easy
Prep:
no cook
Serve this flavourful olive dressing with roast or barbecued lamb. It can be made a day ahead and kept in the fridge
Skip to ingredients
- 50g pitted green olives
- large handful chopped parsley
- large handful chopped mint leaves
- extra virgin olive oilfor binding
- 1 tsp red wine vinegar
- small pinch golden caster sugar
Nutrition: Per serving (8)
- kcal64
- fat7g
- saturates1g
- carbs0.2g
- sugars0.1g
- fibre0.3g
- protein0.1g
- salt0.2g
Method
step 1
Finely chop the olives and tip into a bowl with the parsley and mint. Drizzle in enough olive oil to just bind everything, then add the red wine vinegar, golden caster sugar and a pinch of salt. Can be made a day ahead and kept in the fridge.
