The day before steam your potatoes for 15-20 minutes until just cooked through.

Rub the oil over the lamb cutlets and season with salt and pepper.  Heat a large fry pan over medium and cook the lamb cutlets for 5 minutes on each side, or cooked to your liking.  Set aside to rest.  Add the potatoes to the pan and fry for 8-10 minutes, turning them over a few times.

Add the lamb back to the pan and toss in the spinach leaves and pesto and serve on the table like this!