Mint and Rosemary Lamb with Cheesy Roast Potato Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to high heat (if using). Dice potatoes 2cm; grate cheese; zest and juice lemon.
2. Toss potatoes on prepared tray with a drizzle of oil and season. Roast for 10 minutes to start with, then sprinkle with cheese and return to oven to cook for about 15 minutes, until potatoes are tender and cheese is golden and bubbling. Set aside.
3. While potatoes cook, chop mint and rosemary leaves. Pat lamb dry and add to a medium bowl, along with all remaining mint and rosemary lamb ingredients. Toss well to coat and set aside to marinate for 5-7 minutes. While lamb marinates, combine sour cream and lemon zest and juice in a small bowl. Set aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. 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 about 5 minutes.
5. Grate carrot; dice tomato 2cm; roughly chop spinach. Toss all cheesy roast potato salad ingredients together in a large bowl until combined, and season to taste.
6. To serve, divide cheesy roast potato salad between plates and top with mint and rosemary lamb. Drizzle with lemon sour cream.