Lamb and potato salad with tzatziki

Prep Time: 12 minutes

Cook Time: 5 minutes

Serves: 2

Calories per serving: 516

Lamb and potato salad with tzatziki

Lamb is brought to life with mint, lemon and honey in this delicious salad. We’ve added tzatziki, a Greek yogurt, mint and cucumber dip which you should find easily in the supermarket. If not just use low fat yogurt.


  • Potato, 4 small, washed, peeled and cut into chunks
  • Lamb, average, lean, 350g
  • Lemon zest, 1 lemon
  • Dried thyme, 1 teaspoon
  • Olive oil, 1 teaspoon
  • Lemon juice, fresh, 0.5 portion (juice of 1 lemon per portion)
  • Honey, any type, 2 teaspoons
  • Salt, 1 pinch
  • Cucumber, 1 cucumber, sliced into ribbons with a vegetable peeler
  • Carrot, 1 carrot, peeled and sliced into ribbons
  • Spinach, 2 handfuls, chopped
  • Onion, 1 small, peeled and finely sliced
  • Mint, fresh, 3 tablespoons, (1 handful or small bunch), chopped
  • Tzatziki, 2 tablespoons
  • Black pepper, ground, 1 pinch
  • Lemon, 0.5 average, cut into wedges


  1. Put the potatoes in a medium saucepan and pour over water until covered. Bring water to the boil and cook for 10 minutes or until tender.
  2. Coat lamb with lemon zest and thyme. Brush a non-stick frying pan or griddle pan with half the oil and cook lamb for 2 minutes each side or until cooked to your liking.
  3. In a large bowl, combine lemon juice, remaining oil, honey and a pinch of salt. Add cucumber, carrot, spinach, onion and mint and toss gently to coat in the dressing.
  4. Divide the salad between 2 serving plates. Cut the potatoes into thick slices; arrange on the plate along with the lamb cutlets. Top with tzatziki and season with black pepper. Serve with lemon wedges.


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