Succulent grilled lamb fillets crowned with tapenade butter, served on a sweet potato mash enlivened with a fresh lime, mint and coriander salsa.
Prep time: 30 mins
Cook time: 30 mins
Serves 4
Ingredients:
4 lamb fillets (600–800g), at room temperature
60ml Olivetta Robust extra virgin olive oil
Tapenade butter
100g salted butter, softened
90g Olivetta Tapenade
Sweet potato mash
1kg sweet potatoes, peeled and cut into 2cm cubes
60ml Olivetta Delicate extra virgin olive oil
Lime salsa
15g fresh coriander leaves, picked
15 fresh mint leaves, picked
1cm fresh ginger, roughly chopped
Grated zest of 1 lime
Juice of 1 lime
Directions:
For the Tapenade butter, combine the softened butter and Olivetta Tapenade in a bowl. Mix well, shape into a log and wrap tightly in clingfilm. Refrigerate until firm.
Place the sweet potato cubes in a pot, cover with cold water and add a generous pinch of salt. Bring to the boil and cook for 10–15 minutes, or until completely tender. Drain thoroughly, return the potatoes to the warm pot, cover with the lid and allow them to steam for 5 minutes. Add the Olivetta Delicate extra virgin olive oil and puree with a stick blender until smooth. Season to taste and keep warm.
To make the salsa, place the coriander, mint, ginger, lime zest and lime juice in a blender. Blitz until roughly combined. Transfer to a bowl and stir through the Olivetta Lime extra virgin olive oil. Season with salt and pepper.
Season the lamb fillets with salt and pepper, then rub generously with the Olivetta Robust extra virgin olive oil. Heat a griddle pan or barbecue to medium-high. Sear the fillets for 5–7 minutes, turning regularly, until cooked to your liking. Remove from the heat, wrap loosely in foil and rest for 5 minutes.
To serve, slice the firm tapenade butter into 1cm rounds. Spoon a generous serving of sweet potato mash onto each plate and drizzle with the lime salsa. Slice the rested lamb and arrange alongside the mash. Top each portion with one or two slices of tapenade butter.
