Lamb mini roast with oregano, garlic and lemon
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
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
Total fat 11g
Saturated fat 3g
Dietary fibre 7g
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.
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