Grilled lamb leg steaks with crushed pesto potatoes & watercress

Boil the potatoes in salted water for 12-15 minutes, or until tender.

Meanwhile, preheat the grill to medium. Season the lamb steaks, then drizzle over the vinegar and scatter with rosemary. Move them to a grill rack and cook for 3-4 minutes each side until nicely browned all over, and a little pink in the centre. Let them rest for a few minutes while still on the tray, covered with foil.

Drain the potatoes and return to the pan. Lightly crush them using a fork. Gently stir in the pesto. Pull away any large stems from the watercress, then tumble in the leaves.

Divide between 4 plates. Top with the lamb steaks and serve with lemon wedges, with any resting juices spooned over.