Lamb Leg Steaks with Herb Potatoes and Broccoli Pea Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Pat potatoes dry and toss on prepared tray with potato spice mix and a drizzle of oil. Season with salt and pepper and bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill and cook for about 5 minutes, until golden and crispy.
3. While potatoes cook, pat lamb dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking.
4. While lamb cooks, pour boiling water into a medium pot and bring to the boil. Cut broccoli into small florets. Cook broccoli and peas for about 3 minutes, until bright green and tender.
5. Drain broccoli and peas and return to pot with butter, spinach and first measure of mint aioli. Toss to combine and season with salt and pepper.
6. Slice lamb thinly against the grain.
7. divide broccoli pea salad and herb potatoes between plates and top with sliced lamb and a dollop of remaining mint aioli.