Butterflied Lamb leg with Baby Potato Smash

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 16, 2017.

Zesty mint aioli is through the potato smash, the perfect accompaniment to succulent lamb.

Ingredients

400g potatoes, scrubbed and cut in quarters so they are all roughly the same size
50g mint aioli

oven to 220°C. Line two oven trays with baking paper.
Toss potatoes with a drizzle of oil on first prepared tray. Season with salt and roast for 20-25 minutes, until golden and tender. Place in a medium bowl and crush lightly using a fork. Fold through mint aioli. Season with salt and pepper.
Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat lamb dry with paper towels, season with salt and pepper and coat with lamb spice and a drizzle of olive oil. Add lamb to pan and cook for about 2 minutes each side, until browned but not cooked through.
Transfer lamb to second prepared tray and roast for about 8 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly against the grain.
While lamb cooks, prepare cos salad. Whisk mustard, olive oil, sugar and vinegar together in a large bowl, until smooth.
Separate lettuce leaves and tear larger leaves into 2-3 pieces; cut cucumber in half lengthways and thinly slice; thinly slice celery; roughly dice tomato. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper and sprinkle with walnuts.
divide potato smash between plates, top with slices of butterflied lamb leg and serve cos salad on the side.