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Ingredients
- 8 lamb fillets
- 2 tbsp of olive oil
- 4 cloves garlic
- salt and pepper
- 8 kipfler potatoes
- 1 cup of pitted green olives
- 1 handful of chopped parsley
Method
For four people you'll need 8 lamb fillets, trimmed of the fine silver skin. Place in a bowl and add 2 tbsp of olive oil and 2 cloves of minced garlic. Season with salt and pepper and mix well before barbecuing.
Par-boil 8 kipfler potatoes so that they are still on the firm side, peel, slice into rounds and mix with a cup of pitted green olives, 2 sliced cloves of garlic and a handful of chopped parsley before grilling on the barbecue flat plate, turning constantly, until the potatoes are golden brown.
To serve
Serve the potatoes with the lamb fillets whole or chopped up and mixed through.
