Olive and rosemary lamb with charred potatoes

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.