1.Boil, steam or microwave the potato until tender; drain. Mash potato with warmed cream and butter in a large bowl until smooth. Season to taste with salt and pepper. Stir in olives; cover to keep warm.
2.Meanwhile, cook capsicum and lamb on a preheated grill plate (or grill or barbecue) for about 10 minutes or until capsicum softens and lamb is cooked as desired.
3.Divide lamb among serving plates. Scatter with mint leaves and serve with capsicum and olive mash.