400g kipfler potatoes, haled lengthways (any pototo will do)
200g lamb backstrap (very expensive but so tasty and not one bit of fat)
1 clove garlic, sliced finely ( I sometimes skip this bit)
2 slices prosciutto
150g green beans, trimmed
1 ruby red grapefruit, segmented
1/4 cup coarsely chopped fresh flat-leaf parsley
30g reduced fat fetta cheese, crumbled
1 Preheat oven to 220 C/200 C fan forced.
2 Place potato in small ovenproof dish, roast, uncovered, 15 mintues
3 Meanwhile, cut small slits in lamb, fill each slit with a garlice slice. Wrap prosciutto around lamb. Cook lamb in heated medium frying pan, 1 minute each side. Remove from pan, place on top of potato.
4 Roast lamb and potato, uncovered, about 10 minutes.
5 Meanwhile, boil, steam or microwave beans until tender.
6 Combine beans with remaining ingredients in medium bowl.
7 Slice lamb, serve with potato and salad
