2 large courgettes, ends trimmed, cut into short batons
1 large red onion, cut into wedges
1 large red pepper, halved, deseeded, cut into 5cm squares
2 garlic cloves
2 teaspoons fresh rosemary, chopped
1 rack of lamb (6 ribs/3 cutlets each), French trimmed
10 cherry tomatoes on the vine
65g Kalamata olives
Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 200 C / Gas 6.
Place the potato cubes in salted water and bring to the boil. When the potatoes start to soften, drain off the water. Pan-fry the potato, courgette, onion, pepper and garlic in olive oil. Once coloured put on a baking tray. Sprinkle with chopped rosemary.
Roast for 7 minutes.
Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook the lamb for 2 minutes on each side.
Add the tomatoes and olives to the roasting tray. Top with the lamb. Season with pepper. Roast until the lamb is cooked to your liking, a further 8 to 10 minutes for medium or more.
Transfer the rack to a warm plate, cover loosely in foil and let it rest in a warm place for about 5 minutes. Carve the cutlets and serve with the roasted veg.