Lamb steak, crushed new potatoes with humous with spring veg

Greek inspired dinner - inspired also by fresh new potatoes from Sue, and tiny harvest of veg from the garden - infact we had 2 x runner beans and 10 micro tomatoes - with some chives and mint, so supplemented this with organic veg from the box and some stuff from the fridge.  Thanks Sue for the potatoes - fresh from the garden - delicious.

Method - boil new potatoes for 15 ish minutes, meanwhile chop and saute in olive oil spring onion, garlic, 2 yellow courgettes, about 8 runner beans and a big handful of cherry tomatoes.  Add tbsp olive oil, oregano and a cup of water - simmer for about 20 mins.  Marinate lamb rump steaks in olive oil and greek type herbs and spices - cumin, garlic, mint, black pepper, tiny bit of cinamon, oregano.  Pan fry on high heat for about 4 minutes each side until there is a nice caramelised crust and the centre is still slightly pink.  Mix together tbsp olive oil, I heaped tbsp humous with about the same of greek yogurt and a good squeeze of lemon, grind in black pepper, salt and loads of chopped chives.  Crush boiled potatoes and stir in sauce while still warm.

The best lamb I have ever tasted I think - but victim wanted hers cooked a bit longer.  The lovely new potatoes didn't really need dressing, but this garlicky yogurty sauce rang the changes and moistenned the dish.  A success all round I would say.