Step 1

Preheat oven to 220°C/200°C fan-forced. Using a sharp knife, make 4 small slits in each roast. Insert garlic in holes. Drizzle with half the oil. Season with salt and pepper.

Step 2

Line 2 baking trays with baking paper. Place beetroot and 1 lamb roast on 1 tray. Place sweet potato and remaining lamb roast on remaining tray. Drizzle with remaining oil. Toss to coat.

Step 3

Roast vegetables and lamb for 25 minutes for medium or until cooked to your liking. Stand lamb, covered, for 5 minutes. Thinly slice.

Step 4

Meanwhile place yoghurt, honey and mustard in a bowl. Stir to combine. Arrange rocket, beetroot and sweet potato on a platter. Top with lamb. Serve with yoghurt mixture.