Marinated lamb backstrap with spicy potato salad
For a perfect potato salad choose waxy potatoes like Nicola, Spunta, Kipfler or Pontiac and steam them gently until tender.
- 4 x 180g lamb backstraps
- 4 garlic cloves, minced
- 4 sprigs rosemary, chopped
- 2 Tbsp extra virgin olive oil
- salt and pepper
- 600g waxy potatoes
- 1 red onion, shaved
- 2 tsp capers, rinsed
- 2 Tbsp green olives, diced
- 100g roasted red capsicum, sliced finely
- 1 red chilli, sliced finely
- ¼ cup aioli
- 1 Tbsp aged balsamic vinegar
1 Combine the lamb, garlic, rosemary and olive oil and marinate in the fridge for 48 hours.
2 Peel the potatoes ad steam until tender. Set aside to cool. Toss with the onion, capers, olives, capsicums, chilli and aioli and season lightly. Refrigerate for at least an hour before serving.
3 Drain the lamb well, then season lightly with salt and pepper, then barbecue over a medium heat for 8 minutes, until medium. Carve the lamb and drizzle with balsamic vinegar then serve with a generous amount of potato salad.