Italian Lamb with Rosemary Potatoes and Pesto Vegetables

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Pat potatoes dry with paper towels and toss on prepared tray.With first measure of rosemary and a drizzle of oil. Season with pepper, spread out in a single layer and bake (on second highest rack) for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill potatoes for about 5 minutes, until golden and crispy.
3. While potatoes cook, pat lamb dry with paper towels and toss in a medium bowl with second measure of rosemary, Italian spice mix and a drizzle of oil. Season with salt and pepper and set aside.
4. Roughly chop broccolini into bite-sized pieces and set aside. Dice tomatoes 1cm and add to a large bowl along with spinach, first measure of basil pesto and mayonnaise. Set aside.
5. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest.
6. Return pan used to cook lamb to a medium-high heat with a drizzle of oil. Cook broccolini for about 3 minutes, until tender. Add to bowl with tomatoes and spinach, toss to combine and season to taste with salt and pepper. Thinly slice lamb against the grain.
7. Return pan used to cook lamb to a medium-high heat with a drizzle of oil. Cook broccolini for about 3 minutes, until tender. Add to bowl with tomatoes and spinach, toss to combine and season to taste with salt and pepper. Thinly slice lamb against the grain.