Minted lamb steaks and zingy potato salad

First you want to make your herby sauce. You can either blitz the following ingredients in a blender, or just chop finely and combine in a bowl: mint, coriander, garlic, ginger, green chilli, ground cumin, lemon juice and a pinch of salt.

Take a third of this mix and use it to marinade your lamb steaks. You can marinade these for as long as you have, up to overnight.

Place your potatoes, mint sprigs and a large pinch of salt in a saucepan and cover with cold water. Bring to the boil and simmer for 15 mins. Two minutes before the potatoes are cooked through, add the peas.

Five minutes before the potatoes are ready, heat the oil in a frying pan and add the lamb steaks. Fry over a medium-high heat until brown, but slightly soft feeling in the middle.

Remove the lamb steaks from the pan, check they're cooked to your liking (I like mine still pinky in the middle) and rest for a few minutes.

Drain the potatoes and peas, remove the mint and place in a large bowl along with the spring onions, red onion, natural yoghurt and a pinch of salt.

To serve, place your potato salad in a shallow bowl or on a plate, slice the lamb steaks and place on top. Drizzle some of the lamb cooking juices over the top. Delicious!