Herb-Crusted Lamb with Roast Potato Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut potatoes into quarters and toss with a drizzle of olive oil on prepared tray. Season and cook for 17–20 minutes, until crispy. Turn once during cooking.
2. Thinly slice snow peas and chop broccoli into small florets. Pat lamb dry, season and drizzle with olive oil.
3. Heat a small fry-pan on high heat and cook lamb for about 1 minute each side, until just browned (it does not need to be cooked through yet). Remove from pan and allow to cool slightly. In a small bowl mix mint, rosemary, breadcrumbs and a drizzle of olive oil together.
4. Pat lamb dry and spread top of lamb with mustard. Pack herb crumb mix on top of mustard, pressing down firmly to coat. When potatoes have 6 minutes cook time remaining, move to one side of tray and add broccoli, tomatoes and lamb.
5. Cook lamb for about 4 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2–3 minutes. Toss mint, shallot, snow peas and vinegar through roasted vegetables. Drizzle with olive oil and season to taste.
6. To serve, place roast potato salad onto a plate and top with herb-crusted lamb.