Pan Fried Lamb Backstraps With Roasted Potatoes and Tomatoes

From NZ's Cuisine Magazine.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• vegetables

• 4  tablespoons extra virgin olive oil
• 2  garlic cloves, sliced
• 5  medium floury potatoes, peeled and cut into chunks
• 8  medium tomatoes, cored
• 3  red onions, sliced
• 1  cup black olives
•  salt & freshly ground black pepper

• lamb

• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon cracked black pepper
• 1⁄2 cup  fresh oregano leaves
• 4  garlic cloves, chopped
• 4  sirloin lamb chops, all fat and sinew removed
• 4  tablespoons white wine
• 1⁄2 cup  beef stock
• 1  tablespoon butter

Directions

1. Vegetables:
2. Preheat the oven to 200°C
3. Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
4. Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
5. Lamb:
6. Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
7. Pour the mixture over the lamb and mix well so the lamb is well coated.
8. Heat a frying pan until very hot and add the lamb.
9. Pan-fry for about 4 minutes on each side until the lamb is medium.
10. Remove from the pan and rest while you make the sauce.
11. Pour any fat from the pan, put it over high heat and add the wine.
12. Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
13. Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.