Marinate your lamb in the wine, mustard, garlic, honey and olive oil for at least 1 hour.
Chop sweet potato into 2 cm cubes, place into baking tray and roast at 200C for 30 minutes, then add zucchinis, carrots and onion which have been cut to the same size and roast for a further 15-20 minutes at 200C.
Remove lamb from marinade and cook on grill plate or barbeque for around 5 -8 minutes per side then rest (wrapped in foil).
Take the marinade and place into a small pan and boil until reduced to a thick consistency.
Slice lamb on the diagonal and serve on warm salad with sauce.
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