Lamb with Spiced Potatoes, Carrot Salad and Minted Yoghurt

Steps

1. a large pot of salted water to the boil. Preheat BBQ grill or hot plate to medium (if using).
2. Pat lamb dry with paper towels and combine with first measure of Indian spice mix, yoghurt and olive oil in a medium bowl. Set aside to marinate at room temperature for a few minutes.
3. Cook potatoes in pot of boiling water until just tender but not soft, about 12 minutes. Drain well, return to pot and leave to steam dry.
4. While potatoes are cooking, heat a drizzle of oil in a large frypan on low to medium heat. Cook onions until golden, 7–8 minutes, stirring often. Add a splash of water to pan if onions start to stick. Add remaining Indian spice mix and cooked potatoes to pan, toss gently to coat. Add a drizzle more oil and cook for 4–5 minutes until lightly golden. Season to taste with salt and pepper. Set aside and keep warm.
5. Heat a drizzle of oil in the same pan on medium heat. Season lamb with salt and cook, in batches, for 2–3 minutes each side, for mediumrare (depending on thickness) or until cooked to your liking. Do not overcrowd pan, lamb will start to stew. Set aside, covered with foil, to rest for 2–3 minutes, before slicing against grain. Alternatively, cook lamb on BBQ grill or hot plate.
6. Combine yoghurt and mint in a bowl. Season with salt and pepper. Combine all carrot salad ingredients together in a bowl.
7. Divide spiced potatoes between plates with lamb. Serve carrot salad on the side and drizzle over minted yoghurt.