Name: Grilled pepper lamb with roasted vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 large_piece kumara (orange sweet potato) (500g), unpeeled, sliced thinly; 8 (200g) shallots, quartered; 2 (700g) large red capsicums (bell pepper), sliced thickly; 4 (320g) flat mushrooms, quartered; 4 stalks fresh rosemary; 1 cup (160g) pitted green olives; cooking-oil spray; 340 gram asparagus, halved; 600 gram lamb fillets; 2 teaspoon cracked black pepper; 2 tablespoon lemon juice; 2/3 cup fresh flat-leaf parsley leaves, loosely packed; 2/3 cup fresh mint leaves, loosely packed; lemon cheeks or wedges, to serve

Ingredients

1 large_piece kumara (orange sweet potato) (500g), unpeeled, sliced thinly

8 (200g) shallots, quartered

2 (700g) large red capsicums (bell pepper), sliced thickly

4 (320g) flat mushrooms, quartered

4 stalks fresh rosemary

1 cup (160g) pitted green olives

cooking-oil spray

340 gram asparagus, halved

600 gram lamb fillets

2 teaspoon cracked black pepper

2 tablespoon lemon juice

2/3 cup fresh flat-leaf parsley leaves, loosely packed

2/3 cup fresh mint leaves, loosely packed

lemon cheeks or wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Combine kumara, shallot, capsicum, mushrooms, rosemary and olives in a large baking dish. Spray with oil, season, mix gently. Roast, uncovered, for 35 minutes or until vegetables are tender, adding asparagus to the dish for the last 15 minutes of cooking time. Discard rosemary.

3.Meanwhile, combine lamb and pepper in a small bowl. Cook lamb on a heated oiled grill plate (or grill or barbecue) for about 5 minutes, turning occasionally, until browned all over and cooked as desired. Cover lamb, rest for 5 minutes, then slice thickly.

4.Stir juice and herbs into vegetable mixture. Serve lamb with vegetables, accompany with lemon cheeks.

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