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
Par boil potatoes for 10 minutes, drain well and thickly slice.
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.
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.
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.
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.
Arrange potato and lamb on a platter with baby cos, scatter with remaining olives and garnish with parsley. Serve with remaining dressing.