Herb Crusted Lamb and Roast Potato Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Cut potatoes into quarters then toss with a drizzle of olive oil and a pinch of salt on prepared tray. Bake for about 20 minutes or until crispy. Turn once during cooking.
3. While potatoes are cooking, prepare rest of the meal. Remove tips and stringy bit from snow peas and finely slice; chop broccoli into small florets. Pat lamb dry with paper towels, season with salt and drizzle with olive oil. Heat a small fry-pan on high heat and fry lamb for about 1 minute each side until just brown (it does not need to be cooked through yet). Remove from pan and allow to cool slightly.
4. Mix rosemary and mint with breadcrumbs in a small bowl with a drizzle of olive oil. Pat lamb dry with paper towels and spread top of lamb with mustard then pack herbed crumbs on top, pressing down firmly to coat. When potatoes have 6 minutes cook time remaining, add broccoli, tomatoes and lamb to same tray for about 4 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest for 2–3 minutes.
5. Toss mint, onion and snow peas through roasted vegetables, drizzle with extra-virgin olive oil and a little red wine vinegar, season to taste with salt and pepper.
6. Carefully slice lamb into thick slices and place gently on a plate with roast potato salad. The crumb may fall off lamb slightly, just pack it back on.