Dijon & Herb Crusted Lamb

• Meanwhile, pick and finely chop rosemary leaves. • In a small bowl, combine Dijon mustard, rosemary and a good drizzle of olive oil. Season. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.

• Using the back of a spoon, spread Dijon herb marinade over lamb. • Transfer lamb to a second lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!

• While lamb is roasting, thinly slice zucchini into rounds. Roughly chop dill and roasted almonds. Finely chop garlic.

• When lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini, tossing, until golden, 4-6 minutes. • Add garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl, add spinach & rocket mix and basil pesto, tossing to combine. • To tray with potato, add dill, almonds and crumble over fetta cubes.