Seared lamb with sage and olive potatoes
( SERVES 4 )
15/6/2005
Ingredients
| 650 g | Waxy potatoes, large, scrubbed |
| 4 | Lamb backstraps, at room temperature |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Olive oil |
| 4 | Garlic cloves, chopped |
| ¾ cup | Black olives |
| ¼ cup | Sage leaf |
| 4 Tbsp | Vincotto, to taste |
Directions
- Cook whole potatoes in boiling, salted water for 10 minutes or until just tender. Drain and cut into large chunks.
- Season lamb portions with salt and pepper. Heat a large frying pan, add a little oil, and brown lamb over a medium-high heat for 3 minutes on each side for medium rare.
- Remove to one side to rest for 10 minutes and keep warm covered with a tent of foil or a folded clean tea towel.
- At the same time, add a little more oil to the pan and add potato chunks, garlic, olives and sage leaves.
- Cook for 5-10 minutes, tossing regularly until the pieces of potato are golden brown all over. Season with salt and pepper to taste.
- Thickly slice lamb and serve on top of potatoes, drizzled with vincotto.
Comments
Join the conversation