Lamb

¼ cup of Red Island Extra Virgin Olive Oil

2 lamb backstraps

2 cloves of garlic, finely diced

2 teaspoons of oregano

2 teaspoons of thyme

1. Juice and zest of 1 lemon

salt and pepper

Smashed Potatoes

700 g of small potatoes

¼ cup of Red Island Extra Virgin Olive Oil

Salt and pepper

2 teaspoons of parsley, finely diced.

Method

1. Whisk together Extra Virgin Olive Oil, garlic, lemon juice, zest, herbs and salt and pepper. In a large bowl, place lamb backstraps, and pour over the marinate. Cover and refrigerate for a couple of hours.
2. Meanwhile, heat oven to 180 C. Boil potatoes in a large pot of salted water until soft, around 20 minutes. Drain the potatoes and allow them to cool for 5 or so minutes.
3. Line a baking tray with paper and transfer potatoes. Using a potato masher, squish the potatoes, keeping them intact. The more textured the surface the more crispy they will become.
4. Allow them to steam dry on the tray for 5 minutes, before drizzling them with a generous amount of Extra Virgin Olive Oil, and seasoning with salt and pepper. Place in oven and allow them to cook for half an hour.
5. Just before the potatoes are ready, BBQ the marinated lamb for around 10 minutes or so on each side. Remove and allow to rest for a couple of minutes. Slice the lamb and drizzle with a little more Extra Virgin Olive Oil before serving with the smashed potatoes.