Mustard lamb rack with sweet potato wedges

Impress your family and friends with this tasty mustard lamb rack served with crispy sweet potato wedges.

• 1 tablespoon olive oil
• 800g Coles Australian lamb rack roast
• 800g sweet potato, cut into wedges
• 200g punnet Perino grape tomatoes
• 2 tablespoons wholegrain mustard
• 1/4 cup chopped mint
• 1/4 cup chopped flat-leaf parsley
• Mixed leaves salad, to serve

Energy 2200kJ	Fat saturated 10.00g
Fat Total 26.00g	Carbohydrate sugars g
Carbohydrate Total 36.00g	Dietary Fibre 5.00g
Protein 35.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Heat 2 tsp of the oil in a large roasting pan over high heat. Cook the lamb for 2 mins each side or until browned all over. Transfer to a plate.

2. Step 2

   Add remaining oil to the pan. Add sweet potato and cook, turning, for 5 mins or until lightly browned. Remove from heat. Add tomatoes and return the lamb to pan. Spread mustard over lamb. Roast for 25-30 mins for medium or until cooked to your liking. Set aside, covered, for 5 mins to rest.

3. Step 3

   Combine mint and parsley in a small bowl. Sprinkle over the vegetables and lamb. Serve with salad leaves.

If you would like to cook your lamb more than just medium, you may need to loosely cover the lamb with foil to avoid over browning.