L'atelier des Chefs cooking classes - Lamb With Feta, Crushed Potatoes, Salsa Verde And Roasted Tomatoes

Lamb with feta, crushed potatoes, salsa verde and roasted tomatoes

Lamb leg fillets served with new potatoes, feta cheese, cherry tomatoes and salsa verde.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Lamb leg steak(s) 6 whole
  • Cherry tomato(es) 400 g
  • Rosemary sprig(s) 3 whole
  • Feta 100 g
  • Olive oil 50 ml
  • New potato(es) 500 g
  • Red onion(s) 0.5 whole

For the sauce

  • Flat leaf parsley 0.5 bunch
  • Fresh mint 0.25 bunch
  • Capers 25 g
  • Anchovies in oil 10 g
  • Olive oil 100 ml
  • Garlic clove(s) 1 whole
  • Maille Dijon mustard 10 g

Chef's tip

"This dish can also be made with chicken or grilled fish."


Preheat the oven to 200 degrees and heat the griddle pan on the hob.
Cook the potatoes in salted water. Start cooking them in cold water, bring to the boil, reduce the heat and cook slowly until tender.

Pick the leaves from the rosemary and discard the stalks. Chop finely.
Finely dice the red onion.
Crumble the feta cheese and mix in half of the rosemary.

Season the lamb steaks with salt and pepper and a drizzle of olive oil. Grill the lamb steaks and finish cooking them in the oven on a baking tray for 5 to 7minutes.

Drain the potatoes and crush with a fork. Add the red onion, remaining rosemary and the olive oil. Mix together and check the seasoning. Add more salt and pepper if required.
Season the cherry tomatoes with salt and pepper and a drizzle of olive oil. Roast in the oven for 5 minutes or until the skin splits.

For the salsa verde: Finely dice the garlic and anchovy fillets. Pick the leaves from the mint and parsley and then finely chop.

Mix these ingredients with the mustard, capers and olive oil.

Use a stainless steel serving ring to arrange the potatoes on the plates. Serve the tomatoes to one side and place your lamb on top of the potatoes. Crumble over the feta cheese and finish with the salsa verde.

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