Teriyaki lamb with roast potato salad

Ingredients (serves 4)
* 750g small potatoes, scrubbed, halved lengthways
* 250g cherry tomatoes, cut in half
* 1 small red onion, cut into thin wedges
* olive oil spray
* 8 lamb cutlets, trimmed
* 1/3 cup Kikkoman Teriyaki Marinade Original Flavour
* 200g green beans, topped
* 2 tablespoons extra virgin olive oil
* 1 tablespoon red wine vinegar
* 2 teaspoons wholegrain mustard


Method
1. Preheat oven to 220°C. Arrange potatoes, tomatoes and onion in a single layer on a baking tray. Spray with oil. Bake for 30 minutes or until potatoes are golden and tender. Set aside.
2. Place lamb and marinade in a dish. Cover and refrigerate for 15 minutes.
3. Steam beans for 3 minutes, or until just tender.
4. Combine oil, vinegar and mustard in a screw-top jar.
5. Place warm potatoes, onions and beans into a large bowl. Drizzle with dressing and toss until well coated. Gently fold in tomatoes.
6. Spray a non-stick frying pan with oil. Heat over medium heat. Cook cutlets, in 2 batches, for 4 minutes each side for medium, basting with marinade. Serve with potato salad.

Source
Super Food Ideas - Page 30
Recipe by Tracy Rutherford