Oregano lamb cutlets with warm potato salad

1 Preheat oven to 220°C. Boil potatoes for 10 minutes until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20-25 minutes until crisp and golden.

2 To make ricotta dressing, in a small bowl beat ricotta, sour cream, vinegar and chives. Refrigerate until ready to serve.

3 Steam beans for 2-3 minutes until just tender. Add chickpeas. Heat through. Toss with potatoes and spinach. Set aside.

4 Heat a large frying pan or chargrill pan to medium-high. Spray lamb cutlets with oil and cook for 2 minutes each side or until cooked to your liking. Pour over lemon juice and cook for 1 more minute. Sprinkle with oregano. Serve lamb with salad and ricotta dressing.