Butterflied Lamb Leg with Potato Smash

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Dice potatoes 3cm and toss with a drizzle of oil on first prepared tray. Season and roast for 20–25 minutes, until golden and tender. Place in a medium bowl and crush lightly. Fold through mint aioli and baby spinach. Season to taste.
2. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Pat lamb dry, season 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.
3. 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, to rest for about 5 minutes before slicing thickly against the grain.
4. While lamb cooks, prepare salad. In a large bowl, whisk mustard, olive oil, sugar and vinegar until smooth.
5. Separate lettuce leaves and tear larger leaves into 2–3 pieces; cut cucumber in half lengthways and thinly slice; roughly dice tomato. Add to bowl with dressing and toss to combine. Season to taste and sprinkle with walnuts.
6. To serve, divide potato smash between plates, top with slices of butterflied lamb leg and serve salad on the side.