• 1.2 kg (2 ½ lb) lamb fillet or shortloin, divided into 6 equal-sized portions
• 2 tablespoons fresh thyme
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Lay a portion of lamb on a bench and slice horizontally, keeping the lamb in one piece, then butterfly the lamb open and gently flatten out to a thickness of ¾ cm ⅓ in) with a meat hammer. Do the same to remaining five pieces. Mix thyme, oil, salt and black pepper together and brush over the lamb pieces. Cover and leave to marinate until potatoes are cooked.

Heat a grill or heavy skillet to smoking. Cook lamb for 30 seconds each side. It will be medium-rare; cook for longer if preferred.

To serve, place lamb on the plate first, then spoon over potatoes with their cooking juices.