Lamb Steaks with Roast Potatoes and Mint Pesto Mayo

Steps

1. Cook potatoes Preheat BBQ hot plate or grill to medium-high (if using). Preheat oven to 220°C. Dice potatoes 3cm. Toss on a lined oven tray with first measure of thyme and a drizzle of oil. Season and roast for about 20-25 minutes, until tender. Turn once during cooking.
2. Prep lamb Pat lamb dry and add to a bowl with second measure of thyme, lamb spices and a drizzle of oil. Season, toss to coat and set aside.
3. Prep veggies Cut courgette in half widthways then into 1cm wedges; cut beans in half; cut broccoli into small florets.
4. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively, cook lamb on BBQ.
5. Cook veggies Return pan to medium heat with a drizzle of oil, if needed. Add veggies and water and cook for about 5 minutes, until bright green and tender. Toss through almonds and a knob of butter and season to taste. Thinly slice lamb against the grain.
6. Serve roast potatoes, lamb and veggies with mint pesto mayo.