COMBINE the potatoes, carrots, seasoning and oil in a large bowl and toss to coat.
ARRANGE vegetables on 2 baking paper lined trays and bake in a hot oven 200°C for 30-35 minutes or until golden and cooked to your liking. Cool
COMBINE roasted vegetables, olives and parsley in a large bowl and drizzle over the dressing
THREAD a rosemary sprig through each lamb fillet and spray with oil. Cook on a BBQ plate or char grill until done to your liking. Serve immediately with salad
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