Italian mini lamb roast with white beans
Fresh lemon rind
1 tsp, finely grated
2 clove(s), crushed
1 tbs, finely chopped, plus extra 1/4 cup to garnish
Lamb rump, raw
480 g, (Buy 2x300g), mini roasts, fat trimmed
3 small, finger variety, thickly sliced
400 g, medley
350 g, (or cavolo nero, Tuscan kale) coarsely chopped
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
- Preheat oven to 220°C. Combine oil, paprika, lemon rind, garlic and chopped oregano in a small bowl. Season with salt and pepper. Rub half the oil mixture over lamb. Place in a large baking dish. Bake for 15 minutes.
- Stir lemon juice into remaining oil mixture. Place eggplant and tomatoes in dish around lamb and drizzle with oil mixture.
- Roast for another 10-12 minutes or until vegetables are tender and lamb is cooked to your liking, adding cavolo nero to dish for last 5 minutes of cooking. Transfer lamb to a plate and cover to keep warm. Set aside for 5 minutes to rest before thinly slicing. Add cannellini beans to vegetables and toss to combine. Serve vegetable and bean mixture with lamb. Drizzle over pan juices and sprinkle with extra oregano leaves.