Lamb and spring vegetable salad

Method

• 1
  Preheat oven to 180°C. Season lamb with salt and pepper. Spray with oil. Heat a frying pan over medium-high heat. Cook lamb for 3 minutes each side. Transfer to a baking tray. Cover with foil. Cook in the oven for 12 minutes for medium or until cooked to your liking. Rest lamb for 10 minutes. Slice thinly.
• 2
  Meanwhile, bring a large saucepan of water to the boil over high heat. Add carrots. Cook for 5 minutes or until tender. Using a slotted spoon, transfer to a sieve. Refresh in cold water. Return water to the boil. Add beans. Cook for 1 minute. Add asparagus and cook both for a further 2 to 3 minutes or until tender. Drain. Refresh in cold water. Combine vegetables in a large bowl.
• 3
  Chop three-quarters of the mint. Place in a heatproof bowl. Drizzle with boiling water. Add vinegar and sugar. Stir until sugar has dissolved. Season with salt and pepper.
• 4
  Place salad and lamb on plates. Drizzle with mint sauce. Sprinkle with remaining mint leaves and serve.