Karen Martini’s lamb backstrap with olive dressing, charred potatoes and figs

Rosemary and bay leaves – with, of course, olives, garlic, lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking, and with good reason. This dish is full of powerful flavours but there’s a lovely delicacy to the backstraps, while the addition of a little sweetness from oozingly ripe figs works a treat. And those potatoes – I won’t even mention how good they are.

SERVES 4

4 large Dutch cream or désirée potatoes, unpeeled
80ml extra virgin olive oil
salt flakes
4 lamb backstraps, brought to room temperature
4 large ripe figs, peeled
¼ bunch flat-leaf parsley
75g black olives, pitted

For the dressing
4 rosemary sprigs, leaves stripped and finely chopped
4 fresh bay leaves, finely chopped
1 tsp salt flakes
2 tsp black peppercorns
2 garlic cloves
zest of ½ lemon
75g black olives, pitted
80ml extra virgin olive oil

1. Parboil the potatoes for 10 minutes, drain well and preheat the barbecue or griddle pan on high.

2. For the dressing, grind the rosemary, bay leaves and salt using a mortar and pestle. Add the peppercorns and garlic and grind to a paste, then grind in the lemon zest and olives. You’ll have a rough paste. Pour in the oil and combine.

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3. Cut the potatoes into thick slices, coat with half the oil and season with salt. Turn the barbecue to medium heat and grill the slices on both sides until well marked and tender, about 8 minutes each side. Set aside near the barbecue or place in a low oven to keep warm while you cook the lamb.

4. Turn the heat back to high. Season the lamb with salt and pepper, rub with remaining oil and cook for 5 minutes on each side. Place in a dish and smother both sides with the olive and herb dressing. Rest for 5 minutes.