Seared lamb with mint pea mash and roasted tomatoes

1 Preheat oven to 200ºC.Spray a large frying pan with oil and place over a high heat. Add lamb and sear for 2 minutes each side until brown all over. Transfer to a baking tray and roast for 6-8 minutes (depending on thickness). Remove from oven. Cover loosely with foil and rest for 5 minutes.

2 Place tomatoes cut side up on a baking tray lined with baking paper. Drizzle with balsamic, season with black pepper and roast for 10 minutes or until wilted. Transfer to a bowl and add half the mint.

3 Meanwhile, cook peas in a large saucepan of boiling water for 2-3 minutes or until bright green and tender. Drain well. Blend peas with a stick blender or in a food processor. Add olive oil, lemon zest, garlic and the remaining mint. Process a little, leaving some texture.

4 Slice lamb in 1cm-thick slices. Divide lamb, mash and tomatoes among serving plates. Drizzle with extra balsamic and serve.