Seared lamb with sage and olive potatoes

NZ Herald 15/6/2005

Julie Le Clerc

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Serves 4

650 g	Waxy potatoes, large, scrubbed
4	Lamb backstraps, at room temperature
1 to taste	Salt & freshly ground pepper
1	Olive oil
4	Garlic cloves, chopped
¾ cup	Black olives
¼ cup	Sage leaf
4 tbsp	Vincotto, to taste

Cook whole potatoes in boiling, salted water for 10 minutes or until just tender. Drain and cut into large chunks.
Season lamb portions with salt and pepper. Heat a large frying pan, add a little oil, and brown lamb over a medium-high heat for 3 minutes on each side for medium rare.
Remove to one side to rest for 10 minutes and keep warm covered with a tent of foil or a folded clean tea towel.
At the same time, add a little more oil to the pan and add potato chunks, garlic, olives and sage leaves.
Cook for 5-10 minutes, tossing regularly until the pieces of potato are golden brown all over. Season with salt and pepper to taste.
Thickly slice lamb and serve on top of potatoes, drizzled with vincotto.