Lamb Rump Steaks with Mint Pesto Aioli

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Prepare potatoes. Toss potatoes with potato spice mix and a drizzle of oil. Season and roast for 25 minutes, until golden and cooked through. Turn once during cooking.
2. While potatoes are cooking, prepare the rest of the meal. Cut broccoli into small florets and roughly dice core. Place in a medium, heat-proof, bowl with a pinch of salt and cover with boiling water and a plate. Leave for 4-5 minutes, then drain.
3. Combine all mint pesto dressing ingredients in a small bowl and set aside. Roughly chop lettuce; dice tomato 1cm; thinly slice spring onions. Place all in a large bowl.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat lamb dry and season. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for a few minutes before slicing against the grain.
5. Add drained broccoli to bowl with salad and toss through dressing just before serving. Season to taste.
6. To serve, divide chips and lamb between plates and serve salad on the side. Dollop over remaining mint pesto aioli.