Barbecued lamb fillets with grilled potatoes and olives
There's usually a bit of maintenance to do on the grill plates before you can start barbecuing. Dried and burnt bits of sausage and rusted-up remains from last year need to be removed. Turn the barbecue up full, put the lid down if you have one and let it burn for 10 minutes until it stops smoking. With a wire brush, remove the charred remains and give it a final clean with a damp old tea towel held on the end of some tongs. Prepare the surface by dipping a large onion, cut in half, into some olive oil and rubbing the grill and plate with it until all surfaces are well oiled. Turn the gas down to a medium flame and you're ready to go.
Photo: Marco del Grande
Have your say
- 8 lamb fillets
- 2 tbsp of olive oil
- 4 cloves garlic
- salt and pepper
- 8 kipfler potatoes
- 1 cup of pitted green olives
- 1 handful of chopped parsley
For four people you'll need 8 lamb fillets, trimmed of the fine silver skin. Place in a bowl and add 2 tbsp of olive oil and 2 cloves of minced garlic. Season with salt and pepper and mix well before barbecuing.
Par-boil 8 kipfler potatoes so that they are still on the firm side, peel, slice into rounds and mix with a cup of pitted green olives, 2 sliced cloves of garlic and a handful of chopped parsley before grilling on the barbecue flat plate, turning constantly, until the potatoes are golden brown.
Serve the potatoes with the lamb fillets whole or chopped up and mixed through.