Lamb Leg Steaks with Mashed Kumara and Broccoli Orange Salad

Steps

1. a full kettle to the boil.
2. Place kumara in a medium pot and pour over boiling water until just covered. Cook for about 15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Bring another full kettle to the boil (to cook broccoli).
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry, toss with lamb spice mix and oil and season. Cook for 3-4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes. Slice thinly against the grain.
4. While lamb cooks, place broccoli and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, refresh under cold water and drain well. Return to bowl.
5. While broccoli cooks, peel and dice orange flesh 1cm and dice cucumber 1cm. Add both to bowl with broccoli, along with basil.
6. In a small bowl, combine mayonnaise and sweet chilli sauce. Just before serving, fold half the mayonnaise mixture through the broccoli orange salad (reserve half to serve). Season to taste with salt and pepper.
7. divide slices of lamb leg steaks, mashed kumara and broccoli orange salad between plates. Serve remaining sweet chilli dressing on the side.