My very good friend Micaela Philippo said this dish brought back childhood memories of heady souvlaki aromas. Buttermilk makes for a lighter dressing than yoghurt, and hazelnut oil-grilled potatoes add an extra layer of smokiness to the dish. Cucumberie borage flowers add extra colour and freshness.
Grilled lamb and potato salad
300g new potatoes, sliced in two
1 tbsp rapeseed oil
200g lamb steak
1.5 tbsp hazelnut oil
1 garlic clove, finely grated
100g cucumber, sliced
100g radishes, quartered
1/2 bunch mint, leaves picked
1/2 bunch dill, leaves picked
a handful of borage flowers
1. Cook the new potatoes in a pan of salted boiling water for 10 minutes, drain and set aside.
2. Heat a griddle pan to hot. Rub the lamb steaks in 1 tbsp of rapeseed oil and grill for 5 minutes on each side for medium rare. Wrap the lamb necks in foil and rest for 10 minutes.
3. Toss the potatoes in 1 tbsp of hazelnut oil and grill on the same griddle pan where you’ve just cooked the steaks for 5 minutes or until nicely charred.
4. Meanwhile make the dressing by whisking the buttermilk with 1/2 tbsp of hazelnut oil, garlic, dill, salt and pepper.
5. Slice the radishes, some into quarters some into circles – it is fun to mix and match.
6. Slice the lamb very thinly and arrange beautifully on a platter with the grilled potatoes, radishes and cucumber, using mint leaves and borage flowers as garnish. Drizzle over the dressing and serve.