Easy Roast Lamb

800g oven roast potatoes
250g frozen baby carrots
olive oil spray
8 untrimmed lamb cutlets
fresh rosemary
250g frozen green beans

1. Preheat oven to 200 degrees celcius fan-forced.  Arrange potatoes and carrots in a baking dish.  Spray with oil and bake for 20 minutes.  Reduce heat to 180 fan-forced.
2. Sear cutlets in batches, in a hot non-stick frying pan, until just brown on each side.
3. Arrange meat over the vegetables. Scatter rosemary over the baking dish.
4. Return to oven for 10 minutes to cook the meat.
5. Serves with green beans, cooked according to packet directions.

All vegetables can be substituted for fresh, but the cooking times will need to be adjusted.