Lamb with sun dried tomato & ricotta

• 8 (about 700g) baby potatoes, halved
• 1 bunch baby carrots, trimmed, peeled
• 3 teaspoons olive oil
• 80g fresh ricotta
• 2 tablespoons sun-dried tomatoes, finely chopped
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, crushed
• Freshly ground pepper
• 2 (about 200g each) lamb eye of loin

Energy 1389kJ	Fat saturated 4.00g
Fat Total 11.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 26.00g	Dietary Fibre 5.00g
Protein 28.00g	Cholesterol 72.00mg
Sodium 112.34mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 230°C. Line a large roasting pan with non-stick baking paper. Place the potatoes, carrots and 2 teaspoons of the oil in the pan. Toss well to coat. Roast for 25 minutes.

2. Step 2

   Meanwhile, combine the ricotta, sun-dried tomatoes, parsley, garlic and pepper in a bowl. Use a small, sharp knife to cut a slit horizontally in the lamb, almost all the way along to make a pocket. Divide the ricotta mixture among the pockets. Use a toothpick to enclose the filling and secure. Heat the remaining oil in a non-stick frying pan over a high heat. Add the lamb and cook for 1-2 minutes each side or until well browned.

3. Step 3

   Add the lamb to the roasting pan and roast for a further 8-10 minutes or until the potatoes are golden brown. Transfer the lamb to a plate. Cover and set aside for 5 minutes to rest.

4. Step 4

   Thickly slice the lamb and serve with the roasted vegetables.