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