Ingredients

• 500g kipfler potatoes, halved lengthways
• 2 fennel bulbs, trimmed, cut into thin wedges
• 1 tablespoon 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 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil

Method

• Step 1 Preheat oven to 180°C. Place potato and fennel on an oven tray and drizzle with 3 teaspoons of oil. Season to taste with salt and pepper. Bake, turning occasionally, for 30-35 minutes or until tender. Remove from oven and set aside for 15 minutes.
• Step 2 Meanwhile, heat remaining oil in a large frying pan over high heat. Cook lamb in pan for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
• Step 3 Meanwhile, add the asparagus to the pan and cook, tossing, for 1-2 minutes or until bright green and tender crisp. Remove from heat and set aside.
• Step 4 Thickly slice the lamb. Place lamb, potato, fennel, asparagus and watercress in a large bowl and gently toss. Divide evenly among serving dishes.
• Step 5 Combine the tapenade, lemon juice and oil in a jug. Drizzle over the salads and serve immediately.