Preheat the oven to 400 °F. Line a sheet pan with foil and coat the foil with cooking spray.

Prep Salad: Prep ingredients per instructions above.

Make vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined.

For the mashed potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly.

For the lamb: Season the lamb very well with salt and pepper. Heat the oil in a skillet over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring all over and there is no pink. Then set aside.

Rub the Dijon mustard all over the lamb. Then evenly coat with garlic and rosemary.

Place the potatoes in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer.

Roast the lamb in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Lamb is commonly served medium-rare, with an internal temperature of 120°F.

For the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.

For the Au Jus: In a saucepan over medium heat, bring the broth, thyme, and butter to a simmer. Let the liquid reduce by about 1/4 to 1/2. Season with salt and pepper to taste. Then set aside.

Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.

Once the lamb is cooked to your liking place it on a cutting board and let rest for 5 minutes.

Mash the potatoes with a masher or potato ricer. Slowly mix in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.

Toast the bread then spread with butter.

Finish salad: Toss all ingredients together with the dressing before serving.

Mix all of the ingredients for the spritzer. Serve over ice if desired.