Pesto Crusted Lamb Steak and Mint Butter Potatoes

In a large bowl, combine the balsamic vinegar and half the pesto and toss through your tomatoes. Set your dressing aside.

Trim the bottom 2cm from the asparagus and discard. Lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.

Place them seam-side down onto one side of a large baking tray. Drizzle with oil and season with pepper. Set aside. 

When the water is boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.

Once cooked, drain in a colander. Return to the pan, add the butter and the dried mint. Season with salt and pepper and toss to coat.

Meanwhile, put the breadcrumbs onto a plate and drizzle with the olive oil for the crumb (see pantry for amount). Season with salt and pepper and stir together well.

Season the lamb steaks, then evenly spread the remaining pesto all over each.

Press the steaks into the crumbs, making sure they're well coated on each side. Set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Roast the asparagus on the top shelf until tender, 10-12 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, carefully lay in the crumbed lamb steaks. Fry until golden, 2 mins each side, then transfer to another baking tray.

Transfer the lamb to the other side of the asparagus tray and roast on the middle shelf for 5 mins for medium-rare. TIP: Cook for a few more mins if you prefer yours more well done. IMPORTANT: The lamb is safe to eat when browned on the outside.