SERVES: 4

METHOD

Step 1
For the lamb, combine garlic, rosemary, lemon juice, caper brine, olive oil, salt and pepper together in a small mixing bowl, whisking to combine. Place lamb in a non-metallic dish, pouring the marinade over lamb. Cover and refrigerate for at least 4 hours.

Step 2
For the salad, preheat oven to 220°C (200°C fan-forced) or see air fryer instructions below*. Place potatoes in a large saucepan and bring to a gentle boil. Cook for 20 minutes or until tender. Drain. Place hot drained potatoes on a non-stick baking tray lightly sprayed with olive oil. Using the back of a wooden spoon crush potatoes and spray with olive oil. Season with salt and pepper and sprinkle with fennel seeds. Place crushed potatoes in preheated oven and cook for 50 minutes or until golden and crispy, turning halfway through cooking. Remove from oven and allow to cool slightly before tearing into bite sized pieces.

Step 3
Meanwhile for the aioli, place the quince paste in a small food processor with garlic, vinegar, salt and pepper, blending until mixture is smooth. Slowly add the olive oil until mixture becomes thick and creamy. Set aside until required.

Step 4
Thinly slice the fennel, preferably with a mandolin and place in a large mixing bowl. Set aside until required.

Step 5
Bring a small saucepan of water to the boil and cook beans for 1 minute before draining and refreshing under cold water. Place in bowl with prepared fennel, celery leaves, radicchio leaves, tossing to combine.

Step 6
For the lamb backstraps, heat a barbecue or chargrill pan to a medium-high heat when the potatoes have 15 minutes left in the oven. Chargrill lamb for 3 minutes on each side, or until browned. Place on prepared baking tray in preheated oven for a further 4 minutes for medium or until cooked to your liking. Remove lamb from oven, allow to rest for 5 minutes before slicing thinly.

To Serve
Add smashed potatoes, capers and fennel fronds to the mixed salad leaves with 1/3 of the aioli, tossing gently to combine. Serve salad topped with sliced lamb and remaining aioli.

NOTE
*Air fryer- Preheat air fryer to 200°C for 5 minutes. Remove basket and spray lightly with oil. Spray potatoes with oil on both sides and place half the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Repeat process with remaining crushed potatoes.

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