Seared Spring Lamb

While the potatoes are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch. In a medium bowl, combine the garlic, lemon zest, lamb leg steaks, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

Trim and halve the green beans. Pick and roughly chop the mint leaves.

Heat a large frying pan over a medium-high heat. Add the green beans and a splash of water and cook until tender, 4 minutes. Transfer to a medium bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Once the pan is very hot, add the lamb and cook for 2 minutes on each side (depending on thickness). TIP: This will give you a medium-rare lamb steak. Cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest, 5 minutes. While the lamb is resting, add the baby spinach leaves, mint, a generous squeeze of lemon juice and a drizzle of olive oil to the bowl with the green beans and toss to combine.