Lamb Steaks with Baby Potatoes and Pea Salad

Steps

1. Bring a full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to medium (if using). Add potatoes, salt and boiling water to a medium pot on high heat and bring to the boil with the lid on. Cook for 15–20 minutes, until tender. Remove lid if it starts to boil over. Drain potatoes well and return to pot with butter and mint. Season.
2. Heat a drizzle of oil in large fry-pan on high heat. Pat lamb dry, toss with lamb spice mix and season. Cook for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set lamb aside, covered, to rest. Reserve pan.
3. While lamb cooks, cook peas in pot of boiling water for 1 minute then drain and refresh under cold water. Cut courgette into 5cm sticks and set aside. Slice capsicum 1cm. Add capsicum and drained peas to a medium bowl and crumble over feta cheese. Set aside.
4. Return reserved pan to a medium heat with a drizzle of oil. Stir-fry courgette for about 2 minutes, until tender. Add to bowl with peas, along with honey and mustard dressing and toss to combine. Season to taste.
5. Slice lamb thickly against the grain.
6. To serve, divide baby potatoes, slices of lamb rump steaks and pea salad between plates. Sprinkle over toasted almonds.