Rosemary Lamb with Cheesy Roast Potatoes

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Dice potatoes 2cm.
2. Toss potatoes on prepared tray with a drizzle of oil and season. Roast for 20 minutes to start with, then sprinkle with cheese and return to oven to cook for about 5 minutes, until potatoes are tender and cheese is golden and bubbling. Set aside.
3. While potatoes cook, roughly chop rosemary. Pat lamb dry and add to a medium bowl with all remaining rosemary lamb ingredients. Toss well to coat and set aside to marinate for 5-7 minutes. While lamb marinates, combine sour cream with lemon zest and juice in a small bowl and 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. Peel carrot into ribbons and dice tomato 1cm. Place both in a medium bowl, along with spinach and all remaining salad ingredients. Toss to combine.
6. To serve, divide cheesy roast potatoes and salad between plates and top with rosemary lamb. Drizzle with lemon sour cream.