• 4 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp grained mustard
  • 2 tbsp chopped fresh rosemary
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper


  • 800g (2-3) sweet potatoes, peeled and sliced into 1cm rounds or chunks
  • 350g (2) red onions, cut into chunky wedges
  • 500g trimmed lamb rump
  • Olive oil
  • 100g baby spinach or cress, washed and dried


  1. Preheat the oven to 200°C.
  2. In a large bowl, whisk the marinade ingredients together with a fork.
  3. Toss the sweet potato and onions through the marinade. Leaving some of the marinade in the bowl for the lamb, remove the vegetables and spread out on a large baking tray covered with baking paper. Roast the vegetables in the preheated oven for 15 minutes.
  4. Meanwhile, rub the lamb with the remaining marinade and heat a large heavy-based frypan over a medium heat.
  5. Add the oil and brown the meat on each side for 1-2 minutes. Add the lamb to the roasted vegetables and roast at 200°C for a further 10 minutes. Remove the lamb and set aside to rest before cutting on an angle into 1cm slices.
  6. Turn the oven to grill (or heat the grill compartment of your stove) and brown off the vegetables until caramelised, about 5 minutes (taking care not to burn them).
  7. Place the baby spinach or cress on a large platter or individual serving plates. Arrange the vegetables and sliced lamb on top. Drizzle any tray juices from the vegetables and lamb over the top. Serve immediately with crusty bread.

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