Butterflied Lamb Leg with Baby Potato Smash

Steps

1. Prep and cook potatoes Preheat oven to 220ºC. Cut potatoes into halves or quarters until the same size. Toss potatoes with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until golden and tender. Place in a large bowl and crush lightly. Fold through mint pesto aioli and season.
2. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry, season and toss with lamb spice and a drizzle of olive oil. Cook for about 2 minutes each side, until browned but not cooked through.
3. Transfer lamb to another lined oven tray and roast for 8-12 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes before slicing thinly against the grain.
4. Make dressing Whisk mustard, olive oil, sugar and vinegar in a large bowl, until smooth.
5. Make salad Roughly tear lettuce; thinly slice celery; peel carrot into ribbons. Add all to bowl with dressing and toss to combine. Season to taste and sprinkle with chopped walnuts and cranberries.
6. To serve, divide potato smash between plates, top with slices of lamb and serve salad on the side.