Lamb mini roast with oregano, garlic and lemon
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 11g
Saturated fat 3g
Dietary fibre 7g
See Your guide to healthier roasts for more…. there’s no need to sacrifice flavour for a healthier roast.
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