Butterflied Lamb Leg with Baby Potato Smash

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to high (if using).
2. Toss potatoes with a drizzle of oil on first prepared tray. Season with salt and roast for 20–25 minutes, until golden and tender. Place in a medium bowl and crush lightly. Fold through mint pesto aioli and season with salt and pepper.
3. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat lamb dry with paper towels, season with salt and pepper and coat with lamb spice and a drizzle of olive oil. Cook lamb for about 2 minutes each side, until browned but not cooked through.
4. Transfer lamb to second prepared tray and roast for about 8 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes, before slicing thickly against the grain.
5. While lamb cooks, prepare cos salad. Whisk mustard, olive oil, sugar and vinegar in a large bowl until smooth.
6. Separate lettuce leaves and tear larger leaves into 2–3 pieces; cut cucumber in half lengthways and thinly slice; remove core and seeds from capsicum and thinly slice; roughly dice tomato. Add to bowl with dressing and toss to combine. Season to taste with salt and pepper and sprinkle with walnuts and cranberries.
7. Divide baby potato smash between plates, top with sliced butterflied lamb leg and serve cos salad on the side.