Wash the potatoes and quarter them lengthways.
Cook the potatoes in boiling salted water for 10 minutes.
Meanwhile, peel the carrots and slice diagonally. Add to the potatoes and simmer for another 5 minutes.
Wash and diagonally slice the courgettes.
Drain the potatoes and the carrots well.
Heat the olive oil in a pan, add the potatoes, carrots and courgettes and fry until lightly browned.
Season with salt and pepper and remove from the heat.
Mix together the soy sauce and sambal.
Preheat the oven to 220°C (200°C fan, gas 7). Place the cutlets on a baking tray and spread with the soy mixture.
Spread out the vegetables and the potatoes around the lamb.
Roast in the oven for 15 minutes. Divide the potatoes and vegetables between serving plates. Place the lamb cutlets on top and garnish with fresh herbs.