BBQ Lamb with Pesto Potato Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook potatoes in a saucepan of salted boiling water for 10-15 minutes until tender. Add sugar snap peas for the last minute of cooking. Drain and cut potatoes in half.

Step 2

Meanwhile, make pesto by pouring boiling water over baby spinach until wilted. Pour into a sieve to strain and cool under cold water. Squeeze out as much water as you can and transfer spinach to a food processor. Add basil leaves, garlic, pine nuts, parmesan and oil. Blend until smooth and combined, adding a little extra water if too thick. Season with salt and pepper and stir through potatoes and peas.

Step 3

Heat BBQ to medium-high heat. Sprinkle lamb with spice mix and cook for 8 minutes, turning halfway through, or until cooked to your liking. Transfer to a plate to rest for 2 minutes.

Step 4

To serve, place lamb steaks onto serving plates and spoon potato salad on the side. Top with extra basil leaves and serve with lemon wedges on the side.