Lemon, thyme and rosemary lamb

Instructions

1. Place the potato in a saucepan of salted water. Bring to the boil and cook for 15 minutes or until tender. Add the peas 2 minutes before the end of the cooking time. Drain and return to the pan. Add the milk and canola spread and use a potato masher to mash. Stir through the mint and season with salt and pepper.
2. Meanwhile, sprinkle the lamb with the herb mix. Heat the oil in a non-stick frying pan over medium heat. Cook the lamb for 4-5 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
3. Slice the lamb and serve with the mash.