1. Preheat the oven to 190c/gas mark 5 and place a roasting tray inside the oven.
2. Peel the sweet potatoes and cut into 2cm thick discs.
3. Peel and cut each red onion into 8 wedges.
4. Place the red onion wedges and sweet potato discs in a large mixing bowl and drizzle on half of the cold pressed rapeseed oil and ground cumin.
5. Mix thoroughly so that all the vegetables are coated in the oil and ground cumin.
6. Place the coated red onions and sweet potatoes in the oven on the preheated roasting tray and place on the sprigs of rosemary.
7. Season the lamb loins with salt and pepper all over.
8. Heat a frying pan to a medium heat and add the rest of the cold pressed rapeseed oil.
9. Place the seasoned lamb loins in the frying pan and colour all over by rotating them every 2 – 3 minutes.
10. Once the lamb loins are golden brown on all sides, remove them from the frying pan and place them in the oven on top of the sweet potatoes and onions.
11. Continue cooking in the oven for a further 15 minutes until the sweet potatoes are tender to the touch.
12. Remove the roasting tray from the oven and leave the lamb to rest for 5 – 8 minutes.

To Serve

1. Spoon the cooked sweet potatoes and onion wedges onto a large serving plate and spoon the greek style yoghurt on and around the vegetables.
2. Place the cooked lamb loins onto a chopping board and slice in 1 cm thick slices.
3. Arrange the sliced lamb loin pieces on top of the sweet potatoes and onions and then sprinkle the pomegranate seeds on and around the lamb.