Rosemary Lamb Tenderloins with Roasted Baby Vegetables and Truffle Aioli

Steps

1. Prep vegetables Preheat oven to 220°C. Finely chop both measures of rosemary and set aside separately. Cut any larger carrots in half. Cut fennel and potatoes into 1cm wedges.
2. Cook vegetables Toss vegetables on a lined oven tray with a drizzle of olive oil and first measure of rosemary. Season and roast in oven for about 23 minutes, until golden and tender. Turn half way through cook time.
3. Prep lamb Pat lamb dry and season. Drizzle with a little olive oil, then coat in rosemary and garlic. Set aside to marinate.
4. Cook lamb When vegetables have about 10 minutes remaining, cook lamb. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for about 2 minutes each side (depending on thickness) for medium-rare or cooked to your liking. Set lamb aside, covered. Slice thinly on an angle, against the grain.
5. Prep rocket In a medium bowl, toss together rocket, mint, lemon juice and a drizzle of olive oil. Season and set aside.
6. To serve Spread truffle aioli onto plates, then top with baby vegetables, dressed rocket and lamb. Season lamb with sea salt.