Medium handful of fresh rosemary
1 garlic clove
4 tbsp. ground almonds
1½ tbsp. oil
2 x 150g lamb leg steaks
180g cherry tomatoes
2 tsp Dijon mustard
To make the salad; cut the cherry tomatoes in half. In a bowl, mix ¼ tbsp. olive oil with the mustard and the juice from the half lemon. Add the cherry tomatoes and the mixed salad leaves and stir to combine.
Serve the rosemary crusted lamb on two warm plates, alongside the parsnip shoestring fries and the cherry tomato salad.