Cooking time: 25 minutes
4 125g lamb steaks, trimmed
600 g kipfler or Dutch cream potatoes, scrubbed and cut into chunks
2 tbsp finely chopped mint
2 tbsp finely chopped curly parsley
2 tbsp finely sliced chives
3 tbsp extra virgin olive oil
2 tsp lemon juice
10 green olives, pitted and roughly chopped
Sea salt and ground white pepper
- Put the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes or until tender.
- While the potatoes are cooking, put the herbs, olive oil, lemon juice and green olives into a bowl and stir to combine. Season with sea-salt and ground white pepper. Drain the cook potatoes and put them into a large bowl. Roughly smash them with a fork and then stir through the herb mixture.
- Put a large frying pan over a high heat and cook the steaks until moisture appears on the top, turn and cook for a further three minutes on the second side. Transfer to a warm plate, cover with foil and rest for three minutes.
- Serve the steaks with the warm potato salad and a side of grilled asparagus.
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