Za’atar Lamb Steaks with Potato Wedges and Asparagus

Steps

1. Cook wedges Preheat oven to 220ºC. Cut potatoes into 2cm wedges and toss on a lined oven tray with a drizzle of oil. Season and cook for about 35 minutes, until golden and tender. Turn once during cooking.
2. Prepare lamb Pat lamb dry and add to a bowl with za’atar spice mix, ½ tsp salt and a drizzle of oil. Season with pepper, toss to coat and set aside.
3. Cook asparagus Bring a full kettle of water to the boil. Slice asparagus 3cm and place in a heat-proof bowl. Cover with boiling water. Cover with a plate and leave for 3–5 minutes, until bright green and tender. Drain and refresh under cold water.
4. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high 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. Slice lamb thinly against the grain.
5. Make salad Combine mayonnaise, mustard and vinegar in a large bowl. Slice capsicum 1cm. Add asparagus, capsicum and spinach to bowl with dressing and toss to coat. Season to taste.
6. Serve za’atar lamb and potato wedges with salad on the side.