Ingredients
Method
1.Wash unpeeled potatoes, then slice thinly. Heat oil in a large frying pan over medium-high heat; cook potato, with crushed bay leaf, turning, for 5 minutes or until potato is browned lightly.
2.Add onion to pan; cook, covered, stirring occasionally, for 5 minutes or until onion softens and potato is tender.
3.Move potato mixture to the centre of the pan. Season lamb, place around outside edge of pan; cook until lamb is browned both sides.
4.Add capsicum, tomatoes, half the olives, oregano and stock to pan; bring to the boil. Reduce heat; simmer, covered, for 3 minutes or until lamb is cooked as desired. Season to taste.
5.Finely grate lemon rind; juice lemon. Serve lamb mixture sprinkled with rind, drizzled with juice and topped with remaining olives.
serving suggestion Green leafy salad. We used desiree potatoes, which are red-skinned, moist-fleshed, multi-purpose potatoes. You could use red eye, pontiac or baby new potatoes.
Note
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