Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

While the lamb is in the pan, cut the potato (unpeeled) into 2cm chunks. Place on a second oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. Pick and finely chop the rosemary leaves. In a small bowl, combine the 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 mixture 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 the zucchini. Roughly chop the dill. Roughly chop the roasted almonds. Finely chop the garlic.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, stirring, until golden, 4-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and add the spinach and rocket mix, then toss to combine. In a medium bowl, combine the potato, dill, almonds and fetta.