Meat- Roast Lamb with roast sweet potato, asparagus and tomato and onion sauce

Ingredients- 

300gr small roast lamb butterflied (not rolled) or 300g saddle bag of a lamb
6 sprigs of thyme
1/2 teaspn of salt and 1/2 teaspn pepper for meat
1 1/2 TBLspn olive oil for the meat and veg
1 small sweet potato
1/2 red onion
1/2 tomato
1/4 teasp salt and 1/4 teaspn pepper for veg
1/3 cup of water

1. Preheat oven at 200'c
2.Heat your frying pan with 1/2 of the olive oil
3.Chop up the thyme then combine with salt and pepper for the meat the rub all over the meat
4.Seal the out side of the meat so it is a light brown, then remove from the heat
5. Cut the sweet potato in half length ways then score it(only cut into the sweet potato 5mm)
6.Cook the sweet potato in the microwave for 120sec on high heat

7. Remove the meat from the frying pan
8. Cut the tomato in 1/2 making it a wedge
9. Slice the onion into 4 pieces
10.Put the tomato, onion and the sweet potato in a baking dish (or you can use the frying pan that you sealed the meat in, only if it has a metal handle)
11. Drizzle the remaining oil over the veg 
12.Season the veg with the salt and pepper
13. Put the meat on top of the veg
14. Put into the oven and cook 27 min for medium or 35 min for well done

15.Let the meat rest with the sweet potato on your chopping board
16.Put the meat juices with the tomato and onion in a blender and blend
17.Put a frying pan on high heat
18. Cut off 1 1/2 inch of the bottom of the asparagus
19.Put the asparagus in the hot frying pan add the water and place the lid on for 30 sec then remove from heat
20. Slice your meat up arrange on the plate with the vegies then spoon your sauce over the meat 
21. Enjoy!!