Warm lamb and kipfler potato salad

Preheat oven to 200?C (180?C fan-forced).

In a mortar and pestle, pound together garlic, rosemary, orange rind, salt and pepper to a smooth paste.

In a small jug, add garlic and rosemary paste to olive oil and mix until well combined.

Place lamb in a medium bowl, add ¼ cup of the flavoured oil mixture, toss to coat, and marinate (2 hours) or overnight.

Place potatoes, fennel, capsicum and remaining flavoured oil mixture in a roasting pan and toss together until well coated. Place pan in preheated oven and roast (1-1½ hours) until vegetables are cooked through and golden.

In a non-stick frying pan cook lamb for (6-8 minutes) on each side; remove from pan and set aside in a warm place to rest (5 minutes). Slice thickly.

In a large bowl toss together roasted vegetables, rocket and pine nuts. Top with sliced lamb, pour over any pan juices and sprinkle with parmesan cheese.