Pan-Fried Lamb Steak with Nicoise Salad

Steps

1. a medium pot of salted water to the boil.
2. Cut any larger potatoes in half so they are all roughly the same size. Cook in pot of boiling water for about 10 minutes, until tender. When potatoes have 5 minutes cook time remaining, add egg to pot carefully using a spoon.
3. When egg has 2 minutes cook time remaining, add beans and cook until bright green in colour. Drain and cool egg under cold tap. Peel and slice into quarters lengthways and set aside. Return beans and potatoes to pot with butter, season with salt and pepper and cover to keep warm.
4. While the potatoes are cooking, mix all Dijon mustard vinaigrette ingredients together in a medium bowl. Set aside.
5. Pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a medium frypan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan, cover and set aside to rest for a few minutes.
6. Cut tomatoes and olives in half lengthways; thinly slice red onion; roughly chop parsley. Add all to bowl with vinaigrette. Add potatoes and beans, season with salt and pepper and mix to combine.
7. Place niçiose salad on plate, top with egg quarters and pan-fried lamb steak. Drizzle over any remaining Dijon mustard vinaigrette.