Mint and Honey Lamb with Warm Potato Salad

Steps

1. Cook potatoes Preheat oven to 230ºC. Bring a pot of salted water to the boil. Dice potatoes 3cm and toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes until golden and cooked through. Turn once during cooking.
2. Prep lamb Pat lamb dry. Combine in a bowl with dried mint, second measure of mustard, honey, a drizzle of vinegar and a pinch of salt. Add lamb and toss to coat. Set aside to marinate for 5 minutes.
3. Prep salad Dice tomato and cucumber 2cm. Add peas to pot of boiling water and cook for 1-2 minutes until tender. Drain, refresh under cold water then drain well. Add to bowl along with tomato and cucumber. Drizzle with olive oil and vinegar and season to taste.
4. Cook lamb Heat a drizzle of oil in a non-stick fry-pan on medium heat. Cook lamb for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. If the marinade on the lamb starts to burn, turn the temperature down. Set aside, to rest for 3-4 minutes.
5. Finish potatoes Remove cooked potatoes from the oven and let cool a little. In a bowl, mix together first measures of mayonnaise and mustard. Add potatoes, toss to combine and season to taste. Slice lamb thinly against the grain, reserving any resting juices.
6. Serve potatoes and lamb drizzled with any resting juices. Serve salad on the side.