Grilled Lamb and Kipfler Potato salad
Jazz up meat and three veg tonight with this lamb dish. The mint and olive dressing adds saltiness to the charred potatoes and veggies and is made even better with the lemon juice.
500 g, (kipfler), thickly sliced diagonally, unpeeled
Lamb backstrap, raw
400 g, (buy 500g), fat trimmed
Pimento-stuffed green 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.
TIP: You can use chicken tenderloins (fat trimmed) instead of lamb backstraps.