Bombay Lamb Steaks with Mint Potatoes and Cucumber Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Drain any excess liquid from potatoes and pat dry with paper towels. Toss on prepared tray with first measure of red onion and a drizzle of oil. Season with salt and pepper and roast for about 20 minutes, until tender. Turn oven to high grill and cook for a further 5 minutes, until golden.
2. Pour boiling water into a small pot and bring to the boil. Add peas to pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain, refresh under cold water and drain. Place in a large bowl.
3. Cut cucumber in half lengthways and thinly slice. Thinly slice red onion. Add both, along with remaining cucumber salad ingredients to bowl with peas and toss to combine. Season to taste with salt and pepper.
4. Pat lamb dry and toss in a bowl with Bombay spice mix and a drizzle of oil. Season with salt and pepper. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest.
5. Roughly chop mint leaves. Add butter and mint to tray of cooked potatoes and toss to combine. Thinly slice rested lamb against the grain.
6. To serve, divide mint potatoes between plates and top with Bombay lamb and a dollop of Bombay tomato chutney. Serve cucumber salad on the side and drizzle with remaining yoghurt.