Lamb backstrap with charred potatoes and fresh figs.William MeppemeasyTime:30 mins - 1 hourServes:4
Rosemary and bay leaves – with,of course,olives,garlic,lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking,and with good reason. This dish is full of powerful flavours but there's a lovely delicacy to the backstraps,while the addition of a little sweetness from oozingly ripe figs works a treat. And those potatoes – I won't even mention how good they are.