OLIVE AND ROSEMARY LAMB WITH CHARRED POTATOES
Preparation time 15 mins
Cooking time 30 mins
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.
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