Oregano lamb with white bean hummus and flatbread

Photographer: John Paul Urizar

This flavoursome Greek-style lamb meal is ready in 10 minutes and provides 3 of your 5-plus-a-day – the perfect healthy meal on the run.

Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

500g lean lamb backstrap, trimmed
2 tablespoons capers, roughly chopped, plus vinegar from caper jar
2 teaspoons dried oregano
juice and zest of 1 lemon
4 wholemeal pita breads
1 red onion, thinly sliced
400g can no-added-salt cannellini beans, rinsed, drained
¼ cup hummus
2 tablespoon chopped fresh flat-leaf parsley
1 oakleaf/buttercrunch lettuce, leaves separated
1 cucumber, cut into ribbons

Instructions

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1 Preheat oven to 220°C. Line a large baking tray with baking paper. Place lamb on prepared tray. Combine capers, oregano, one tablespoon lemon juice and one tablespoon olive oil in a small bowl. Season. Spoon half the dressing over lamb. Wrap breads in foil, place on tray with lamb, then bake for 8 minutes or until cooked to your liking.

2 Meanwhile, place onion in a small bowl. Add vinegar from caper jar and set aside to pickle.

3 Using a fork, lightly mash cannellini beans in a bowl. Add hummus, lemon zest, remaining lemon juice and fresh parsley.

4 Divide warmed flatbreads among four serving plates. Top with hummus, lettuce leaves, cucumber, sliced lamb, pickled onion and remaining caper dressing. Serve immediately.

HFG tip

Resting cooked lamb for a few minutes before slicing it allows the juices to be reabsorbed. This results in a juicier, tastier cut of meat.

Nutrition Info (per serve)

Calories 436 cal

Kilojoules 1824 kJ

Protein 39.5 g

Total fat 9.6 g

Saturated fat 2.9 g

Carbohydrates 46.4 g

Sugar 4.9 g

Dietary fibre 11.1 g

Sodium 570 mg

Calcium 98 mg

Iron 5.5 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.