Step 1

To make the pistachio and mint pesto, place the pistachios, parmesan, garlic and mint in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.

Step 2

Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Refresh under cold running water. Drain well.

Step 3

Meanwhile, heat a large non-stick frying pan over high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 4

Place the potato in a large bowl. Add the artichokes, onion, parsley, mint, oil and lemon juice and gently toss to combine. Season with salt and pepper.

Step 5

Spoon the artichoke salad among serving plates. Top with lamb and dollop with pesto. Serve immediately.