Herbed rack of lamb and sauted potatoes

1. Preheat oven to hot, 200°C.
   
2. In a bowl, combine lamb, oil and herbs. Season to taste. Toss to coat lamb.
   
3. Place lamb on a wire rack in a baking dish. Bake for 15-20 minutes, until cooked to taste.
   
4. Asparagus and tomato salad: In a bowl, combine asparagus, tomato and onion. Drizzle with combined oil and vinegar and toss well. Serve with lamb and Sautéed Potatoes.

1. Cut potatoes into 1cm-thick slices. In a non-stick frying pan heat butter and oil together on medium until bubbling.
   
2. Cook potatoes, covered, for 6-8 minutes until browned lightly. Reduce heat.
   
3. Cook, uncovered, for a further 10 minutes, until tender and golden, turning. Drain on paper towel. Season to taste.