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Olive and rosemary lamb with charred potatoes

Cook backstrap on the barbie, dress and rest it for your juiciest lamb ever. - by Karen Martini
  • 30 Apr 2021
Prep: 15 Minutes - Cook: 30 Minutes - Serves 4
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For more information about Wymah Organic Olives & Lamb, visit tableolive.com.au 

 

Ingredients

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 ½ lemon

180ml extra virgin olive oil

Freshly ground black pepper, to season

4 lamb backstraps

Baby cos lettuce leaves, to serve

¼ bunch flat-leaf parsley, leaves torn, to garnish

Method

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

  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.

  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.

  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.

  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.

  6. Arrange potato and lamb on a platter with baby cos, scatter with remaining olives and garnish with parsley. Serve with remaining dressing.

Karen Martini's olive rosemary lamb with charred potatoes

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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