Name: Chargrilled lamb with green olive salsa
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Green olive salsa; 1 cup (120g) pitted green olives, finely chopped; 2 tablespoon extra virgin olive oil; 2 tablespoon chopped mint; 2 tablespoon chopped flat leaf parsley; 1 tablespoon finely diced red onion; 2 anchovies, finely chopped; 1 clove garlic, finely chopped; Chargrilled lamb; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon rosemary leaves, plus extra to serve; 1 clove garlic, sliced; 4 200g lamb eye of loin; 4 waxy potatoes, such as desiree; 1 tablespoon snipped chives

Chargrilled lamb with green olive salsa

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Serves 4

Prep

10M

Cook

50M

Total

Ingredients

Green olive salsa

1 cup (120g) pitted green olives, finely chopped

2 tablespoon extra virgin olive oil

2 tablespoon chopped mint

2 tablespoon chopped flat leaf parsley

1 tablespoon finely diced red onion

2 anchovies, finely chopped

1 clove garlic, finely chopped

Chargrilled lamb

1/2 cup (125ml) extra virgin olive oil

2 tablespoon rosemary leaves, plus extra to serve

1 clove garlic, sliced

4 200g lamb eye of loin

4 waxy potatoes, such as desiree

1 tablespoon snipped chives

Method

1.Combine 1/3 cup of oil, 1 1/2 tablespoon of rosemary and garlic in a shallow bowl. Add lamb and turn to coat in marinade. Cover with plastic wrap and refrigerate for at least 4 hrs to marinate.

2.To make green olive salsa, combine all ingredients in a bowl. Set aside.

3.Preheat oven to 220°C or 200°C fan-forced. Wrap each potato in a square of foil. Bake, turning occasionally, for 45-50 minutes, until tender.

4.In a small bowl, combine chives, remaining oil and remaining rosemary.

5.Preheat a barbecue or chargrill on high. Season lamb and cook for 3-5 minutes each side for medium-rare, or until cooked to your liking. Remove from heat, cover loosely with foil and rest for 5 minutes.

6.Peel back a little foil from tops of potatoes Cut a cross in top of each potato, then squeeze gently to open. Season and drizzle with herb oil. Slice lamb and top with olive salsa and extra rosemary. Serve with potatoes.

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