Lamb Leg Steak with Horseradish Potato Salad

Steps

1. Cook potatoes Preheat BBQ grill or hot plate to high (if using). Dice potatoes 2cm, then add to a medium pot and cover with hot tap water. Season with salt and cook on high for about 20 minutes, until tender.
2. Prep vegetables Thinly slice asparagus and cut lemon into wedges. When potatoes have about 2 minutes remaining, add asparagus and peas to cook for about 2 minutes, until tender. Drain well and return to pot. Toss with horseradish mayo just before serving. Season.
3. Prep and cook lamb Pat lamb dry and season with salt. Drizzle with a little oil and coat well in spring lamb spice. When potatoes have about 10 minutes remaining, heat a drizzle of oil in a small fry-pan on medium heat. Cook lamb for 2-3 minutes each side for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill or hot plate.
4. Finish lamb Rest lamb, covered, for a few minutes before slicing against the grain.
5. Serve potato salad with lamb, mint and a lemon wedge.