2.Combine potato and 2 tablespoons of the oil on oven tray. Cook potato, in single layer, uncovered, in moderately hot oven about 55 minutes or until browned lightly and crisp.
3.Meanwhile, place lamb on another oven tray; rub all over with combined remaining oil, chilli, seeds and garlic.
4.Roast, uncovered, in moderately hot oven for about the last 20 minutes of potato cooking time or until browned and cooked as desired.
5.Toss parsley and potato in large bowl; serve with lamb and lemon wedges.
Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, having a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops.