Oregano lamb with white bean hummus and flatbread

Instructions

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.