In a large snap lock bag combine half the oil, maple syrup and mint. Season. Add lamb, turn to coat and set aside for 10 minutes to marinate.
Heat a large char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook for 3-4 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning a few times, or until cooked to your liking. Remove from heat, set aside on a tray loosely covered with foil and rest for 10 minutes. Clean pan, lightly re-spray with oil, reheat over medium-high and cook potatoes for 10 minutes or until tender.
Place rocket and pears in a bowl. Drizzle with remaining oil, lime zest and juice. Season and toss to coat. Top with parmesan and extra mint leaves.
Slice lamb and serve with potatoes and salad.
Leg of lamb (bone-in) in would also work well - just adjust cooking time accordingly.
Sliced lamb would be delicious in a toastie with tomato chutney or in rice paper rolls with mint, shredded lettuce, vermicelli noodles and hoisin sauce.
Leftover lamb would be perfect for wraps, sandwiches or a salad for mid-week lunch meals.