Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Using your hands, roughly break the potatoes into bite-sized pieces. Toss with a tablespoon of the olive oil, place on a baking tray and roast for 10 minutes or until golden. Add the tomatoes to the tray for the last 5 minutes of cooking. Remove from the oven and set aside.
• 3.
  Finely chop half the mint. Whisk together 1/3 cup (80ml) olive oil with the red wine vinegar, season with salt and pepper and stir in the chopped mint.
• 4.
  Heat the remaining oil in a non-stick frypan over high heat. Season the lamb with salt and pepper and seal on all sides. Reduce the heat to medium and cook for a further 2-3 minutes - the lamb should be just cooked but still rare inside. Set aside to rest.
• 5.
  Thinly slice lamb when cool. In a large bowl, toss with the green beans, potato, tomatoes, rocket and remaining mint. Divide between four serving plates and drizzle with dressing.