ingredients:

2 x 250g lamb backstraps/rumpsteaks, trimmed
250g sweet potato, thinly sliced
olive oil for brushing
sea salt and cracked black pepper
1 baby cos lettuce, leaves separated
4 vine-ripened tomatoes, sliced
2 green onions, sliced

honey and mustard dressing
1/4 cup olive oil
1 tablespoon wholegrain mustard
1 tablespoon honey
1 tablespoon red wine vinegar
1 clove garlic, crushed
sea salt and cracked black pepper

to make the honey and mustard dressing:
place the oil, vinegar, mustard, honey, garlic, salt and pepper in a small bowl and stir to combine. set aside.

preheat barbeque or char-grill to medium heat. brush the lamb and sweet potato with oil, salt and pepper. barbeque the sweet potato for 4 min each side or until tender. barbeque the lamb for 6-8 min each side or until cooked to your liking. allow the lamb to rest and then slice. place the lamb, sweet potato, cos, tomatoes, green onions and dressing in a large bowl and gently toss to combine. serves 4.