Method

• 1.
  Preheat oven to 220°C. Grease a baking tray and line with baking paper.
• 2.
  Bring potatoes to boil in salted water and cook for 12-14 minutes or until tender. Drain and cool for 5 minutes. Transfer to prepared tray and slightly squash each potato. Drizzle with 1 tbs oil and 1/2 tsp salt flakes. Roast for 40 minutes or until golden.
• 3.
  Meanwhile, rub lamb with lemon zest and remaining 2 tbs oil. Heat a large ovenproof frypan over medium-high heat and cook lamb, fat-side down, for 4 minutes, turning halfway, or until browned. Transfer to oven and roast for 12-14 minutes for medium-rare (a meat thermometer inserted into centre will read 54°C). Transfer lamb to a plate and rest for 10 minutes.
• 4.
  Place anchovies and reserved oil in a frypan over medium-high heat and cook, stirring occasionally, for 2 minutes or until anchovies have broken down slightly. Add capers and cook, stirring occasionally, for 2 minutes or until they start to open. Remove with a slotted spoon and drain on paper towel.
• 5.
  Increase heat to high, add sprouts and cook, stirring sparingly, for 3 minutes or until lightly charred. Add lemon juice and peas, and heat through for 1 minute. Serve with lamb and potato, scattered with capers and mint.