Lamb with Roast Potatoes and Mint Sauce

Steps

1. Preheat oven to 230oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using). Toss potatoes with thyme and a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 25 minutes, until tender and golden. Turn once during cooking.
2. While potatoes cook, pat lamb dry with paper towels and toss in a bowl with thyme, lamb spice mix and a drizzle of oil. Season with salt and pepper and set aside.
3. Cut courgette widthways and then into 1cm sticks, trim woody ends of asparagus and cut in half lengthways. Set aside. Combine first measure of mint sauce and mayonnaise in a small bowl and set aside.
4. 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 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking. Set aside, covered to rest.
5. Return pan to medium heat with a drizzle of oil, if needed. Add veggies and water and cook for about 3 minutes until bright green and tender. Season to taste. Thinly slice lamb against the grain.
6. To serve, divide roast potatoes, lamb and veggies between plates. Top with a dollop of creamy mint sauce and any remaining mint sauce (if using).