A delicately-spicy recipe. Prepare ahead ready for a quick meal…
for the potatoes
Combine the lamb, yoghurt, spices and lemon. Turn the lamb to coat evenly. Cover and refrigerate for 2 hours or overnight. Boil the potatoes until part tender, around 5 minutes. Melt the butter in a large frying pan over a medium heat.
Add the potatoes and spices and cook until nuttily fragrant, around 5 minutes. Add the yoghurt, reduce the heat and cook until the potatoes are tender, around 10 minutes.
Season to taste and stir in the fresh herbs.
Meanwhile grill the lamb for 5 minutes per side.
Season and serve at once with the spiced potatoes.