Lamb With Roasted Vegetables

• 1 lb sweet potatoes, thinly sliced
• 8 None shallots, quartered
• 2 None red peppers, deseeded, thickly sliced
• 4 None portobello mushrooms, quartered
• 4 sprigs rosemary
• 5.5 oz pitted green olives
• None None Cooking oil spray
• 12 oz asparagus, halved
• 1 1/3 lbs lamb fillets
• 2 tsp cracked black pepper
• 2 tbsp lemon juice
• 2/3 cup flat-leaf parsley
• 2/3 cup mint
• None None Lemon wedges, to serve

1. Preheat oven to 400u0b0F. Preheat broiler to high. Combine sweet potato, shallots, peppers, mushrooms, rosemary and olives in a large roasting pan. Spray with oil, season to taste and mix gently. Roast, uncovered, for 35 mins, or until vegetables are tender, adding asparagus to the pan for the last 15 mins of cooking time. Discard rosemary.
2. Meanwhile, combine lamb and pepper in a small bowl. Broil for 5 mins, turning occasionally, until browned all over and cooked to desired doneness. Cover and rest for 5 mins, then slice thickly.
3. Stir lemon juice and herbs into vegetable mixture. Serve lamb and vegetables with lemon wedges.

sweet potatoes, shallots, red peppers, portobello mushrooms, rosemary, green olives, cooking oil spray, lamb fillets, black pepper, lemon juice, flatleaf parsley, mint, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29774 (may not work)