Honey and Mint Lamb with Roasted Kumara

Steps

1. Cook kumara Preheat oven to 230°C. Bring a pot of salted water to the boil. Dice kumara and toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until golden and cooked through.
2. Prep lamb Pat lamb dry. Combine in a bowl with dried mint, second measure of mustard, honey, a drizzle of balsamic vinegar and a pinch of salt. Add lamb and toss to coat. Set aside to marinate for 5 minutes.
3. Prep salad Dice tomato and cucumber 2cm. Add peas to pot of boiling water and cook for 1-2 minutes, until tender. Drain, refresh under cold water then drain well. Return to pot along with tomato and cucumber. Toss with a drizzle of olive oil and vinegar and season to taste.
4. Cook lamb Heat a drizzle of oil in a non-stick fry-pan on medium heat. Cook lamb for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. If the marinade on the lamb starts to burn, turn the heat down. Set aside, covered to rest.
5. Finish kumara Remove cooked kumara from oven and leave to cool a little. Add mayonnaise and first measure of mustard. Toss to combine and season to taste. Slice lamb thinly against the grain, reserving any resting juices.
6. Serve kumara and lamb with any resting juices with salad on the side.