1 Combine crushed garlic and 2 tablespoons of lemon juice in a shallow dish. Add the lamb and turn to coat. Cover and set aside dish for 20 minutes.
2 Meanwhile, place potatoes in a microwave-safe dish. Cover and microwave on high for 4 minutes, or until almost tender. Set aside to cool for 5 minutes, before cutting onto 1cm-thick rounds.
3 Place the mint, capers and the pistachio nuts in a food processor, and blitz until finely chopped. Add oil, remaining lemon juice and 2 tablespoons of water and process until a pesto-like consistency. Season with cracked black pepper. Cover surface of the pesto with plastic wrap. Set aside.
4 Heat a barbecue hotplate or a large chargrill pan over a medium-high heat. Spray lamb and potato with olive oil. Cook lamb for 2–3 minutes each side. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes before slicing. Cook potato for 3 minutes each side.
5 Meanwhile, steam, boil or microwave beans for 2 minutes, or until they are just tender. Drain. Combine the extra mint leaves, potatoes, beans, lamb and the baby spinach in a large bowl. Gently toss to combine. Serve