OLIVE AND ROSEMARY LAMB WITH CHARRED POTATOES

Cook backstrap on the barbie, dress and rest it for your juiciest lamb ever, then serve it up with grilled potato slices. Delish!

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,

pi ed

Zest of / lemon

180ml extra virgin olive oil Freshly ground black pepper,

to season

4 lamb backstraps

Baby cos le uce leaves, to serve / 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.

STEP 5 Meanwhile, drizzle potato slices with 2 Tbsp of the oil. Season. Cook potato for 10 minutes each side on a grill plate, until char marks appear.

STEP 6 Arrange potato and lamb on a pla er with baby cos, sca er with remaining olives and garnish with parsley. Serve with remaining dressing.