Mint & Honey Kissed Lamb with Spring Salad

Steps

1. Prep and cook potatoes Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Dice potatoes 2-3cm and toss on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and cooked through. Turn once during cooking.
2. Prep lamb Pat lamb dry. In a medium bowl, combine remaining lamb ingredients and a pinch of salt. Add lamb to bowl and rub marinade into lamb. Set aside to marinate, for 5 minutes.
3. Prep salad Dice tomato and cucumber 1-2cm and add to a medium bowl. Toss with a drizzle of oil and red wine vinegar. Set aside. Add peas to pot of boiling water and cook for 1-2 minutes, until tender. Drain, rinse under cold water, then drain well. Add peas and mint to bowl with tomato and cucumber. Season to taste.
4. Cook lamb Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Lift lamb out of marinade and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. If the marinade on the lamb starts to burn, turn the temperature down. Set aside, covered, to rest.
5. Finish salad Remove cooked potatoes from the oven, to cool slightly. In a large bowl, mix together mayonnaise and mustard. Thinly slice spring onion and add to the large bowl with dressing. Add potatoes, toss to combine and season to taste. Slice lamb thinly against the grain, reserving any resting juices.
6. To serve Divide potatoes between plates, top with lamb and drizzle over any resting juices. Place spring salad on the side. Leave some lamb plain, for little foodies.