Lamb mini roast with oregano, garlic and lemon

Photographer: Mark O'Meara

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil
4 potatoes
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon fresh oregano, chopped
1 teaspoon dried oregano
1 lamb round or mini roast (about 500g)
6 cups steamed greens

Instructions

Stay Awake

1 Preheat oven to 220ºC. Spray potatoes with oil and place on a baking tray. Bake for 40-45 minutes or until golden and crispy.

2 Meanwhile, to make herb mixture, combine oil, lemon juice, garlic, oregano and some pepper. Rub over lamb roast.

3 Place lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For accuracy use a meat thermometer (for ideal temperatures, see ‘When is my roast ready’ in Your guide to healthier roasts ADD LINK articles/2014/july/your-guide-to-healthier-roasts).

4 Remove lamb, cover loosely and rest for 10 minutes.

5 Remove potatoes, slice lamb and spoon over remaining oregano mixture juices. Serve lamb with roasted jacket potatoes and greens.

HFG tip

See Your guide to healthier roasts for more…. there’s no need to sacrifice flavour for a healthier roast.

Nutrition Info (per serve)

Calories 332 cal

Kilojoules 1390 kJ

Protein 31 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 7 g

Sodium 180 mg

Calcium 130 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.