Dijon & Herb Crusted Lamb for Dinner

• While the lamb is in the pan, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. • Pick and finely chop rosemary leaves. • In a small bowl, combine Dijon mustard, rosemary and a good drizzle of olive oil, then season with salt and pepper.

• Use the back of a spoon to spread the Dijon herb marinade over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While the lamb is in the oven, thinly slice zucchini. • Roughly chop dill and roasted almonds. Finely chop garlic.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add zucchini and cook, tossing, until golden, 4-6 minutes. • Add garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and add salad leaves, then toss to combine. • In a second medium bowl, combine potato, dill, almonds and fetta cubes.