Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise

The Potatoes

Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.

Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.
 

The Mayonnaise

Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.
 

The lamb

Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.

Cut the cheese into quite thick slices then place on a tray ready to warm through.
 

To serve

Lightly warm the sheep's milk cheese and the roasted tomatoes.

Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.

Note: If using a lamb cut such as rump, rest it well then slice and arrange in the same way.

Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.

Serve right away.