
BBQ Marinated Lamb with Smashed Potatoes
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.