Preparation and Cooking: 25 minutes
Ingredients4 x 125g Lamb steaks, trimmed
600g kipfler or Dutch cream potatoes,
scrubbed and cut into chunks
2 tablespoons finely chopped mint
2 tablespoons finely chopped curly parsley
2 tablespoons finely sliced chives
3 tablespoons extra virgin olive oil
2 teaspoons 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 cooked potatoes and put them into a large bowl. Roughly smash them with a fork and stir through the herb mixture.
Heat a BBQ to high and cook the steaks until moisture appears on the top, turn and cook for a further 3 minutes on the second side. Transfer to a warm plate, cover with foil and rest for 3 minutes.
Serve the steaks with the warm potato salad and a side of grilled asparagus.