FETTA, BASIL & VEGETABLE LAMB ROASTS

PREP + COOK 50 MINS SERVES 6

½ cup (100g) drained chargrilled vegetables, chopped coarsely 50g fetta, crumbled 2 tbsp coarsely chopped fresh basil 4 lamb mini roasts (1.4kg) 1kg orange sweet potato, cut into wedges cooking oil spray

Preheat oven to 220°C/200°C fan. Combine chargrilled vegetables, fetta and basil in a small bowl.

Make a horizontal cut in each lamb roast to make a large pocket, without cutting all the way through. Push vegetable mixture into pockets. Tie lamb at 3cm intervals with kitchen string. Place lamb on a large oiled oven tray. Add sweet potato to tray and spray with oil. Season to taste.

Roast the lamb and sweet potato, uncovered, for 35 mins. Cover lamb and stand for 10 mins. Remove kitchen string, then slice thickly.

TIP Large pasta shells are available from most delicatessens.