Cheesy Crumbed Potatoes

Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender when pricked with a knife. Drain and return to the saucepan.

Boiling potatoes from cold water will ensure the potato is cooked evenly from the inside out. It will also reduce the risk of the skin breaking.

Meanwhile, combine the honey, wholegrain mustard, 2 teaspoons of the olive oil and 1/2 of the garlic in a shallow dish. Season with salt and pepper, add the lamb leg steaks and toss to coat. Set aside to marinate for 10 minutes. In a separate small bowl combine 1 tbs of olive oil and the balsamic vinegar. Season with salt and pepper. Set aside.

Heat 2 teaspoons of the olive oil in a large frying pan over a medium-high heat. Add the lamb leg steaks (shake off excess marinade) and cook for 2-3 minutes on each side, for medium rare (depending on thickness) or until cooked to your liking. Transfer to a plate, cover with aluminium foil and set aside to rest for 5 minutes. Thinly slice.

While the lamb is resting, heat 2 teaspoons of the olive oil in the same pan over a medium-high heat. Add the panko breadcrumbs, grated Parmesan cheese and garlic and cook for 2-3 minutes, or until golden, melted and toasted. Transfer to a bowl and cover to keep warm until ready to serve.

Divide the potatoes and honey mustard lamb between plates. Spoon the cheesy crumb over the potatoes. Serve with baby spinach leaves drizzled in the balsamic dressing. Enjoy!