Lovely dinner, you will enjoy.

Cook the potatoes in lightly salted boiling water until tender, about 15 minutes, depending on their size.

Meanwhile, boil the stock and white wine in a heavy-based saucepan until reduced to a scant 1/2 cup.

Place the Dijon mustard in a small bowl with the vinegar. Slowly whisk in the olive oil and season.

When the potatoes are cooked, slice in half lengthwise and place in a shallow serving bowl. Drizzle over the reduced stock and wine and leave to sit until the potatoes absorb all the liquid. Season.

Sprinkle over the herbs. Whisk the vinaigrette to emulsify and drizzle over the potato salad.

Heat a large frying pan or barbecue hot plate over medium high heat.

Rub the lamb short loin with a little oil and place in the hot pan or on the hot plate. Cook for 4-5 minutes on one side then turn over and cook for a further 4-5 minutes.

Remove from the pan or hot plate to a plate, season with sea salt and black pepper, cover and leave to rest for 5 minutes.

Slice the lamb and divide between 4 plates.

Serve with the potato salad and a green salad.