Quick roast lamb with caper crust

Process capers, lemon rind, parsley and a little olive oil until finely chopped. Spread over lamb backstrap. Bake lamb with halved baby potatoes, chopped eggplant, zucchini and fennel lightly sprayed with oil, adding cherry tomatoes towards the end. Serve with slice of high-fibre wholemeal bread. Finish with Ski Soleil Yoghurt.