Ingredients

• 500g kipfler potatoes, halved lengthways
• 2 fennel bulbs, trimmed, cut into thin wedges
• 1 tbs olive oil
• 3 (about 600g) lamb eye of loin (backstraps)
• 1 bunch asparagus, trimmed, cut in half diagonally
• 1 bunch watercress, sprigs picked
• 1/4 cup green olive tapenade (see related recipe)
• 1 tbs lemon juice
• 2 tbs extra virgin olive oil

Description

Lamb And Potato Salad With Green Tapenade Dressing Recipe - Preheat Oven To 180°C. Place Potato And Fennel On An Oven Tray And Drizzle With 3 Tsp Of Oil. Season To Taste With Salt And Pepper. Bake, Turning Occasionally, For 30-35...

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