Potato All Purpose Recipes

Lamb and Potato Salad with Lemon and Caper Dressing

Serves 4

Ingredients

1 red and 1 brown onion
Extra virgin olive oil
500g waxy potatoes eg kipfler or desiree
1 lamb back straps (eye of loin)
1 - 2 small bulbs of fennel
100g fetta cheese, cubed
1/2 cup black olives

Dressing:

1 heaped tablespoon small salted capers
1 clove garlic crushed
Freshly grated zest and juice of 1 lemon
Sea salt
Freshly ground black pepper
1/3 - 1/2 cup extra virgin olive oil

Method

1. Preheat the oven to 230°C. With the skins on, cut the onions into eight wedges each, making sure that the root is still attached so that the pieces will hold together. Peel off the outer layers of onion skin and place on a baking tray. Drizzle a little olive oil over and toss to coat evenly. Bake in the oven about 25-30 minutes or until the outer edges have browned. Remove from the oven and set aside.
2. Cook the potatoes with the skins on in boiling water until just tender. Set aside to cool, then cut into large pieces. Place in a mixing bowl and coat with about a tablespoon of the olive oil.
3. Barbecue the lamb until medium rare. At the same time, place the potatoes on the barbecue to char. When the lamb is cooked, remove from the barbecue and rest before cutting into thin slices.
4. Trim the fennel and slice very finely. Place all the ingredients in a screw top jar and shake well. Drizzle a little dressing over the fennel and toss to coat. Set aside.
5. Combine lamb, potatoes, fetta cheese, olives and some of the dressing in a bowl and toss gently. Spoon some fennel onto the centre of a serving plate and then top with the lamb mixture.