Pan-Fried Lamb Steaks with Garlic and Herb Potato Salad

Steps

1. a large pot of salted water to the boil. Preheat BBQ grill to high (if using).
2. Cook potatoes in pot of boiling water for 7–9 minutes, until just softened. Reserve ¼ cup of the cooking water (for dressing), then drain. Rinse potatoes under cold water until cold, drain again then set aside.
3. While potatoes are cooking, prepare remaining salad. Thinly slice spring onion on an angle, reserving 2–3 tablespoons of the green end for serving; thinly slice celery on an angle; thinly shred cabbage until you have 3–4 cups worth. Place all in a large bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry, rub with lamb spice mix and season with salt. Cook for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes.
5. While lamb is cooking, finely chop parsley and mince garlic. Place in a bowl with all remaining salad dressing ingredients and reserved potato cooking water and whisk to combine. Alternatively, use a blender to mix until smooth.
6. Add cooked and cooled potatoes to bowl with remaining salad ingredients and pour over salad dressing. Mix gently to combine then season to taste with salt and pepper. Slice pan-fried lamb thickly against the grain.
7. Divide slices of pan-fried lamb and garlic and herb potato salad between plates. Garnish with reserved spring onion.