Mint and lemon crumbed lamb

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Arrange potato on prepared tray; drizzle with 1 tablespoon of the oil. Season with salt. Bake for 30 minutes or until golden and tender. Remove from oven. Set aside to cool.

2.Meanwhile, place lamb between two sheets of baking paper. Using a rolling pin or flat meat mallet, pound lamb gently until flattened. Combine breadcrumbs, dried mint, parsley and zest in a shallow bowl. Whisk eggs in a shallow bowl. Place flour on a plate. Coat lamb in flour, shaking off any excess. Dip lamb in egg, then breadcrumb mixture to coat lightly. Place on a plate. Cover with plastic food wrap; chill for 10 minutes.

3.Combine onion, mayonnaise, yoghurt and juice in a small bowl. Combine potato, fresh mint and extra parsley in a large bowl. Drizzle dressing over potato mixture; toss to combine. Heat remaining oil in a large frying pan over moderate heat. Add lamb; cook tor 2-8 minutes each side or until golden brown and cooked. Drain on paper towels. Serve lamb with potato salad.