Season meat by applying 1tsp olive oil, sprinkling evenly with Lanes Magic Dust
Complete process on each side for even coating and refrigerate for a minimum of 2hours
Potatoes
Preheat oven to 200◦C. Line a XL baking tray with baking paper.
Boil potatoes for 7 minutes or until fork tender. Dry and transfer them to your baking sheet. Use the back of a glass or fork to smash them down almost flat. Brush with olive oil and season with Lanes BBQ Cowboy Dust (to your liking).
Bake for approximately 40minutes. Turn once or twice to ensure even cooking. Remove once crispy to your liking – approx 40mins.
Salad
Whisk together yogurt, mayo, Dijon mustard, lemon juice, vinegar, dill, parsley, salt and pepper to taste. Taste and adjust if needed to your preference. Mix in the shallot (optional) then cover and refrigerate while the potatoes roast
Set cucumber aside
Assembly
Once the potatoes have cooled for 5 minutes. Pour on salad dressing to your liking.
Gently fold in the reserved chopped cucumber.
Garnishing ideas: Bacon (hint: cook in Lanes BBQ kinda smoky sauce), pepper to taste, dill.
