Grilled Lamb and Kipfler Potato salad
500 g, (kipfler), thickly sliced diagonally, unpeeled
lean lamb backstrap
400 g, (buy 500g), fat trimmed
green, pimento stuffed olives, drained
75 g, (1/2 cup), finely chopped
½ cup(s), coarsely chopped
1 tbs, finely grated
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Boil, steam or microwave potato and snow peas, separately, until just tender. Drain. Refresh under cold water. Drain.
- Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook lamb for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thinly. Cook potato and asparagus, turning, for 4–5 minutes or until browned and tender.
- Meanwhile, place oil, olives, mint, rind and juice in a small bowl. Stir dressing to combine. Top lamb with olive dressing and serve with potato, asparagus, snow peas, sprouts and lemon wedges.