Mint and Honey Lamb with Warm Potato Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium heat (if using).
2. Toss potatoes with a drizzle of oil on prepared tray. Season with salt and pepper and roast for 20–25 minutes, until golden and cooked through. Turn once during cooking.
3. While potatoes cook, pat lamb dry with paper towels. Combine all mint and honey lamb ingredients (except lamb) together in a medium bowl. Using clean hands, add lamb and rub with marinade. Set aside to marinate for 5 minutes. While lamb marinates, prepare salad.
4. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1–2cm. Dice tomato and cucumber 1–2cm. Add all to a large bowl and toss with white wine vinegar and a drizzle of olive oil.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook lamb for 2–3 minutes each side for medium rare (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 with foil, to rest.
6. Remove cooked potatoes from oven and let them cool a little. In a large bowl mix together mayonnaise and mustard. Finely slice spring onion (if using). Add spring onion and warm potatoes to bowl with dressing, season with salt and pepper and toss to combine. Remove foil from lamb and slice thinly against the grain.
7. Divide warm potato salad between plates, top with pieces of mint and honey lamb and serve spring salad on the side.