Peel and chop the sweet and regular potatoes to about 5 cm square, then toss in an oven tray with olive oil salt and pepper, then into an oven set to 220c for 45 minutes.
In a hot pan, splash oil,then seal the lamb on all sides. Then pop the lamb into the oven with the potatoes for the last 10-15 minutes of roasting. Turn up to 250c.
Toss the herbs together with the egg and melted butter then fry in a non stick pan until it is set, then shred the herb omelette as fine as you can and serve on top of the lamb and potatoes.
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