Lamb with baby hasselback potatoes

Serves 4, ready in 50 minutes

• 1kg new potatoes

• 600g asparagus, woody ends snapped off

• 3 unwaxed lemons, 1 thickly sliced, 1 zested and juiced,

• 1 cut into wedges

• 4 lean lamb leg steaks, all visible fat removed

• A small pack fresh mint, a few leaves reserved, the rest roughly chopped

FROM THE STORECUPBOARD

• Low-calorie cooking spray

1 Preheat your oven to 180°C/fan 160°C/gas 4.

2 Make as many neat cuts as you can into the top of each potato, slicing about halfway into them

(but not all the way through). Put the potatoes in a non-stick roasting tin, cut-side up, and spritz with low-calorie cooking spray. Sprinkle over a little salt and roast for 30 minutes.

3 Add the asparagus and sliced lemon to the potatoes, squirt with low-calorie cooking spray and stick the tin back in the oven for 10 more minutes.

4 At the same time, spray the lamb steaks with low-calorie cooking spray and put a non-stick griddle pan or frying pan over a high heat. Fry the lamb for about 3-4 minutes on each side for medium-rare, or longer if you prefer. Cover with foil and rest for 10 minutes, then thinly slice the lamb.

5 Toss the lemon juice, zest and the chopped mint through the asparagus and potatoes, discarding the cooked lemon. Add the lamb and serve with lemon wedges and the mint leaves scattered over.