Chargrilled Lamb Shortloin & Hoisin-Peanut Sauce

Cut the potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle over the mixed sesame seeds. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

When the wedges have 15 minutes cook time remaining, drizzle the lamb shortloin with olive oil, then season with salt, pepper. Grill the lamb for 5-8 minutes on each side for medium-rare or cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes.

No BBQ? Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 5-6 minutes, each side, or until cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes.

While the lamb is resting, grill the Asian greens and baby broccoli until charred and tender, 2-3 minutes on each side. Transfer to a serving plate, then drizzle with sesame oil and soy sauce (for the veggies) and toss to coat. Cover to keep warm.

No BBQ? Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes.

SPICY! Sriracha is a mild sauce, but use less if you're sensitive to heat! In a small saucepan, combine the peanut butter, hoisin sauce (see ingredients), sriracha, the water and soy sauce (for the sauce). Simmer until slightly thickened and heated through, 2-3 minutes. Meanwhile, drain the pickled onion. Top the Asian greens with the pickled onion and roasted peanut & cashew mix.