Olive and rosemary lamb with charred potatoes Recipe - Better Homes & Gardens Australia

Ingredients

• 4 large Dutch cream or desiree potatoes, washed, skin on
• 4 sprigs fresh rosemary, leaves picked
• 4 fresh bay leaves
• 2 tsp black peppercorns
• Sea-salt flakes, to taste
• 1 clove garlic, roughly chopped
• 150g green and kalamata olives, pitted
• Zest of ½ lemon
• 180ml extra virgin olive oil
• Freshly ground black pepper, to season
• 4 lamb backstraps
• Baby cos lettuce leaves, to serve
• ¼ bunch flat-leaf parsley, leaves torn, to garnish