Lemon and oregano lamb with roasted vegetables
0
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby carrot
8 individual
Cauliflower
½ medium, cut into florets
Red onion
2 medium, cut into wedges
Zucchini
2 small, cut into batons
Garlic
2 clove(s), crushed
Lemon zest
3 tsp
Fresh oregano
1 tbs
Lamb, leg, mini roast, raw
600 g
Lemon(s)
2 medium, wedged to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200ºC. Line a baking tray with baking paper.
2
Place carrots, cauliflower, onion, zucchini, rosemary, garlic and 1 teaspoon lemon rind on baking tray. Toss to combine, season with salt and pepper and lightly spray with oil. Bake for 20 minutes.
3
Meanwhile, combine oregano and remaining rind in a small bowl. Sprinkle oregano mixture evenly over lamb. Season with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to tray with vegetables.
4
Bake lamb with vegetables for 20-25 minutes or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes before thickly slicing.
5
Serve lamb with roasted vegetables and lemon wedges.
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