Butterflied Lamb Leg With Potato Smash

Steps

1. Prep and cook potatoes Preheat oven to 220ºC. Cut potatoes in half and toss with a drizzle of oil on a lined oven tray. Season and roast for 20-25 minutes, until golden and tender. Place in a medium bowl and crush lightly. Fold through mint pesto aioli and season.
2. Cook lamb Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat lamb dry, season and toss with lamb spice and a drizzle of olive oil. Cook lamb for about 2 minutes each side, until browned but not cooked through.
3. Finish and slice lamb Transfer lamb to another lined oven 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 thinly against the grain.
4. Make dressing Whisk mustard, olive oil, a pinch of sugar and vinegar in a large bowl, until smooth.
5. Make salad Roughly chop spinach; cut cucumber in half lengthways and thinly slice; thinly slice celery and roughly dice tomato. Add to bowl with dressing and toss to combine. Season and sprinkle with walnuts.
6. To serve Place potato smash and lamb onto plates and serve salad on the side.