Lamb and mint salad with potato croutons

Step 1

Preheat the oven to 200°C.

Step 2

Using your hands, roughly break the potatoes into bite-sized pieces. Toss with a tablespoon of the olive oil, place on a baking tray and roast for 10 minutes or until golden. Add the tomatoes to the tray for the last 5 minutes of cooking. Remove from the oven and set aside.

Step 3

Finely chop half the mint. Whisk together 1/3 cup (80ml) olive oil with the red wine vinegar, season with salt and pepper and stir in the chopped mint.

Step 4

Heat the remaining oil in a non-stick frypan over high heat. Season the lamb with salt and pepper and seal on all sides. Reduce the heat to medium and cook for a further 2-3 minutes - the lamb should be just cooked but still rare inside. Set aside to rest.

Step 5

Thinly slice lamb when cool. In a large bowl, toss with the green beans, potato, tomatoes, rocket and remaining mint. Divide between four serving plates and drizzle with dressing.