Pepper Lamb with Potato Salad

Toss the potatoes in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 30 minutes or until golden and tender.

Meanwhile, roughly crush the mixed peppercorns in a spice grinder or mortar and pestle. Transfer to a plate and season with a good grind of salt. Lightly brush the lamb leg steaks with a dash of olive oil and press into the crushed peppercorns to coat on one side only.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the steaks, crust side down, and cook for 3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm. Rest for 5 minutes.

While, the steaks are resting, bring a small saucepan of water to the boil. Add the snow peas and blanch for 1 minute or until just tender. Drain.

Meanwhile, combine the whole egg mayonnaise and Dijon mustard in a large bowl. Then, fold through the roasted potato, spring onion, snow peas and parsley. Season with salt and pepper.