Mexican Lamb with Avocado Salsa and Chipotle Slaw

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to mediumhigh (if using).
2. Pat potatoes dry with paper towels. Toss with first measure of Mexican spice mix and a drizzle of oil on prepared tray. Season with salt and pepper and cook for about 25 minutes, until cooked through. Turn once during cooking.
3. Heat a drizzle of oil in a large frypan on medium heat. Pat lamb dry with paper towels and add to a medium bowl with second measure of Mexican spice mix, salt and a drizzle of oil. Mix to coat.
4. Cook lamb for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered in foil, to rest for a few minutes.
5. Dice avocado and cucumber 1cm and add to a small bowl with a drizzle of olive oil and vinegar. Season to taste with salt and pepper and toss to combine. Set aside.
6. Combine ranch slaw and first measure of chipotle sour cream in a medium bowl and toss to combine. Season to taste with salt and pepper. Slice lamb thickly against the grain.
7. Divide Mexican lamb and Mexican potatoes between plates and serve chipotle slaw on the side. Top with a spoonful of avocado salsa and drizzle over remaining chipotle sour cream.