Cooking With Karen

Go fresh, seasonal and local with your recipes this month – from Aussie lamb to aromatic herbs

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OLIVE AND ROSEMARY LAMB WITH CHARRED POTATOES

Preparation time 15 mins

Cooking time 30 mins

Serves 4

4 large Dutch cream or desiree potatoes, washed, skin on

4 sprigs fresh rosemary, leaves picked

4 fresh bay leaves

2 tsp black peppercorns

Sea-salt flakes, to taste

1 clove garlic, roughly chopped

150g green and kalamata olives, pitted

Zest of 1/2 lemon

180ml extra virgin olive oil Freshly ground black pepper, to season

4 lamb backstraps

Baby cos lettuce leaves, to serve

1/4 bunch flat-leaf parsley, leaves torn, to garnish

STEP 1 Par boil potatoes for 10 minutes, drain well and thickly slice.

STEP 2 Meanwhile, finely chop rosemary and bay leaves and grind in a mortar and pestle. Add peppercorns, salt and garlic, and grind again. Add a quarter of the olives and lemon zest, and grind. Mix through half of the olive oil and set dressing aside.

STEP 3 Season lamb backstraps, rub with 2 Tbsp of the oil and cook on a grill plate or barbecue over high heat for 5 minutes on each side.

STEP 4 Remove from heat and lay flat in a dish. Smother both sides of lamb with half of the dressing and rest for 10 minutes. Slice when ready to serve.