Method

• 1.
  Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for 15 minutes.
• 2.
  Preheat the oven to 180°C.
• 3.
  Meanwhile, part-cook the potatoes in a pan of boiling salted water for 5-6 minutes, then drain.
• 4.
  Flatten each potato with a potato masher and place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 15 minutes or until golden.
• 5.
  Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top of the potatoes with lemon slices and roast for 10 minutes (for medium-rare, or until cooked to your liking). Remove lamb, cover loosely with foil and rest for 5 minutes. Add tomatoes and olives to the potatoes, then return pan to the oven for a further 5 minutes until tomatoes soften. Serve the lamb on the potato mixture, with mint sauce if desired.