Feta-stuffed lamb with fried potatoes recipe
 This stuffed lamb dinner for two tastes really special, but it’s deceptively quick and easy to make – microwave the potatoes to save time before flash-frying. For this recipe you will need kitchen string. 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each)½ tsp ground cumin6–8 fresh mint leaves, finely chopped, plus extra to garnish80g/3oz feta2 tbsp extra virgin olive oilsalt and freshly ground black pepper 2 well-trimmed lamb loin fillets (roughly 150g/5½oz each) ½ tsp ground cumin 6–8 fresh mint leaves, finely chopped, plus extra to garnish 80g/3oz feta 2 tbsp extra virgin olive oil salt and freshly ground black pepper 300g/10½oz baby new potatoes1 tbsp extra virgin olive oil1 tbsp plain flour1 tsp freshly chopped rosemary or thyme (optional) 300g/10½oz baby new potatoes 1 tbsp extra virgin olive oil 1 tbsp plain flour 1 tsp freshly chopped rosemary or thyme (optional) 1 tbsp balsamic vinegar1 tbsp runny honeysteamed green vegetables (such as kale) 1 tbsp balsamic vinegar 1 tbsp runny honey steamed green vegetables (such as kale) Method Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint.Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more.While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper.Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates.Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.)Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes (a rough rectangle each around 22x11cm/8½x4¼in and 5mm/¼in thick). Season with a little salt and freshly ground black pepper, the cumin and a little of the chopped mint. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Crumble half of the feta down the centre of each lamb fillet (from one short end to the other) and roll the meat around it. Tie with kitchen string at 3cm/1¼in intervals to make two long parcels. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. Heat a tablespoon of oil in a large frying pan and fry the lamb over a medium heat for 5 minutes, turning regularly until browned on all sides. The lamb inside should be pink, so if you prefer your meat well done, cook for 2–3 minutes more. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. While the lamb is cooking, rinse the potatoes in cold water and prick with a fork. Put on a microwave-safe plate and cook in the microwave on high (900 watt) for 4–6 minutes, or until tender. Roughly break up using a fork. Toss in a teaspoon of oil and then the flour. Season well with salt and pepper. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Put the lamb parcels on a plate to rest and add the potatoes to the frying pan with the remaining tablespoon of oil. Cook over a high heat for 3 minutes, or until golden and crispy, turning regularly. Sprinkle with a little rosemary or thyme, if you like. Divide between two warmed plates. Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Add the balsamic vinegar and honey to the hot frying pan, and stir together until well combined. (There is no need for any additional heat.) Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like. Remove the string and thickly slice the lamb. Serve with the potatoes and steamed green vegetables, drizzled with the balsamic honey glaze. Scatter over extra mint and a little thyme, if you like.