LAMB CUTLETS WITH ROASTED PANZANELLA SALAD

SERVES 4 PREP + COOK 40 MINS

✦ 1 orange sweet potato, cut into large pieces ✦ 2 red onions, cut into thin wedges ✦ 4 cloves garlic, crushed ✦ ¼ cup extra-virgin olive oil ✦ 250g mixed cherry tomatoes ✦ 1 red capsicum, seeded, thickly sliced ✦ 80g wholegrain sourdough bread, coarsely torn ✦ 1 tbsp finely chopped fresh rosemary leaves ✦ olive oil spray ✦ 12 French-trimmed lamb cutlets ✦ 60g baby spinach leaves ✦ ½ cup fresh basil leaves ✦ ½ cup fresh flat-leaf parsley leaves ✦ 1 Lebanese cucumber, halved lengthways, sliced thickly ✦ 1½ tbsp red-wine vinegar 1 Preheat oven to 200°C. 2 Place sweet potato, onion, half the garlic and 1 tbsp of oil in a roasting pan. Toss well to coat vegetables. Roast 20 mins. Add tomatoes, capsicum and bread to pan. Toss to coat. Roast 15 mins until sweet potato is tender and bread is crisp.

3 Meanwhile, place rosemary, remaining garlic and another tbsp of the oil in a small bowl. Stir to combine. Spray a large frying pan with oil. Heat over high heat. Cook lamb, in batches, 1 min each side. Press rosemary mixture evenly onto lamb. Place lamb on vegetables in roasting pan and roast for the final 5 mins of cooking time.

4 Place spinach, basil, parsley and cucumber in a large bowl. Combine remaining 1 tbsp of oil and the red-wine vinegar in a small bowl. Add warm vegetables and dressing to spinach mixture. Toss gently to combine.

5 Transfer panzanella salad to a platter or divide among four plates. Top with lamb. Season with pepper.