Roast Spring Lamb with Pea & Fetta Salad

To prepare the ingredients, cut the sweet potato (unpeeled) into 5 mm thick discs. Trim and destring the sugar snap peas. Zest and juice the lemon. Crumble the fetta and pick the mint leaves.

Heat a lightly greased medium frying pan over a medium-high heat. Season the lamb rump with salt and pepper. Add the lamb to the pan fat-side down and cook all sides for a total of 5 minutes or until browned. Transfer to one side of a prepared oven tray.

Add the sweet potato discs to the other side of the tray and toss in half of the olive oil. Season with salt and pepper. Place the tray in the oven for 20 minutes or until the lamb is cooked and the sweet potato is tender. Set the lamb aside on a plate and cover with foil to rest for at least 5 minutes.

Meanwhile, place the sugar snap peas in a heatproof bowl. Pour over the boiling water from the kettle and stand for 2 minutes or until just tender. Drain and refresh under cold water.

In a large bowl, combine the baby spinach, sugar snap peas, mint, fetta and lemon zest. In a small jar or bowl combine the remaining olive oil and lemon juice. Season with salt and pepper. Drizzle the dressing over salad and toss to coat well.