Lamb Leg Steaks with Warm potato and Broccoli Salad

Steps

1. a large pot of salted water to the boil
2. Cook potatoes in pot of boiling water for 10-12 minutes. Add broccoli and corn and cook a further 2-3 minutes, until just tender. Drain and cover to keep warm.
3. Pat lamb dry with paper towels, sprinkle with lamb spice rub and season with salt. Set aside. Heat a little oil in a large fry-pan on medium-high heat. Cook bacon for 2-3 minutes, until golden, breaking up with a wooden spoon as it cooks. Set aside on a paper towel. Wipe pan clean and return to same heat.
4. Add lamb to pan and cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for a few minutes before slicing thickly against the grain.
5. In a large bowl mix mayonnaise, mustard and cooked bacon together. Thinly slice spring onions and peel and grate carrot. Add both to bowl with mayonnaise. Add cooked potatoes to the bowl, toss to combine and season to taste with salt and pepper.
6. divide potato salad between plates and top with slices of lamb. Serve with tomato sauce or your favourite relish.