Greek lamb roast

SERVES 4

1 kg baby red potatoes, thinly sliced 125 ml (1/2 cup) extra-virgin olive oil 3 lamb backstraps (200gm each) 80 gm pitted Kalamata olives, chopped Juice of 1 lemon, plus extra lemon wedges, to serve

Greek yoghurt, oregano and red vein sorrel, to serve

1 Preheat oven to 220°C. Grease and line a large oven tray with baking paper. Place potatoes in a bowl with 2 tbsp oil, season and toss to combine. Arrange evenly on prepared tray and roast until golden (15 minutes).

2 Meanwhile, heat 2 tbsp oil in a large frying pan over high heat. Season lamb then add to pan and brown on both sides (4 minutes). Transfer to tray with potatoes in oven and roast until the lamb is cooked (5 minutes for medium). Rest for 5 minutes before serving.

3 Meanwhile, mix olives with remaining oil and lemon juice. Season to taste.

4 Serve lamb from the tray scattered with oregano, sorrel and cracked black pepper with lemon wedges, olive mixture and yoghurt to the side.