Grilled pepper lamb with roasted vegetables

grilled pepper lamb with roasted vegetables



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.