Butterflied Lamb with Creamy Potato Pea Crush and Fresh Mint Sauce

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring medium pot of salted water to the boil. Preheat BBQ grill to medium-high (if using). Heat a large fry-pan on high heat. Pat lamb dry, season and rub with a drizzle of oil. Cook for 2-3 minutes each side, until coloured. Transfer to prepared tray and roast for 9-13 minutes for medium (depending on thickness), or until cooked to your liking.
2. While lamb is cooking, cook potatoes in pot of boiling water for 12-15 minutes, until cooked. Add peas in last 1-2 minutes of cook time. Drain and leave to drain well and cool slightly.
3. While lamb and veggies are cooking, prepare the rest of the meal. In a large bowl, use a fork to mash cream cheese, first measure of fresh mint sauce, vinegar, salt and mustard together. Set aside.
4. Thinly slice capsicum 1cm and place with spinach in a medium bowl with a drizzle of olive oil. Set aside. Once lamb has cooked, cover and rest for 5-10 minutes. Slice thinly, reserving any resting juices.
5. Toss cooked potatoes and peas with cream cheese mixture and use a fork to crush potatoes slightly. Season to taste.
6. To serve, divide creamy potato pea crush and butterflied lamb between plates. Serve capsicum and spinach on the side. Top lamb with a dollop of remaining fresh mint sauce. Drizzle any resting juices over lamb, if desired.