Step: 1/11

Wash the potatoes and quarter them lengthways.

Step: 2/11

Cook the potatoes in boiling salted water for 10 minutes.

Step: 3/11

Meanwhile, peel the carrots and slice diagonally. Add to the potatoes and simmer for another 5 minutes.

Step: 4/11

Wash and diagonally slice the courgettes.

Step: 5/11

Drain the potatoes and the carrots well.

Step: 6/11

Heat the olive oil in a pan, add the potatoes, carrots and courgettes and fry until lightly browned.

Step: 7/11

Season with salt and pepper and remove from the heat.

Step: 8/11

Mix together the soy sauce and sambal.

Step: 9/11

Preheat the oven to 220°C (200°C fan, gas 7). Place the cutlets on a baking tray and spread with the soy mixture.

Step: 10/11

Spread out the vegetables and the potatoes around the lamb.

Step: 11/11

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.