Herbed Lamb Steaks with Kumara Mash and Garden Salad

Steps

1. a medium pot of salted water to the boil.
2. Cook kumara in pot of boiling water until very soft, 12–14 minutes. Add peas to pot with kumara and cook for a further minute until warmed through. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. 
3. Pat lamb dry with paper towels then drizzle with a little olive oil. Season with salt and pepper and evenly coat in herbed lamb spice mix.
4. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook lamb for about 3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil to rest for 5 minutes. Slice in half against the grain.
5. While lamb is resting, prepare garden salad. In a medium bowl, whisk mustard, honey, balsamic vinegar and olive oil until smooth.
6. Roughly chop lettuce; cut cucumber in half lengthways and thinly slice; cut cherry tomatoes in half. Add all to bowl with dressing, toss lightly then crumble over feta.
7. Divide kumara mash between plates, top with herbed lamb steak and serve garden salad on the side.