Fiery Lamb Salad with garlic and scallion

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the toasted sesame oil and the rest of the garlic and scallion flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.