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Lemon and oregano lamb with roasted vegetables

Lemon and oregano lamb with roasted vegetables

7
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate

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, 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.

Notes

SERVING SUGGESTION: Steamed broccoli and peas. TIP: You can also use two 300g mini lamb leg roasts (fat-trimmed). Decrease cooking time to 15 minutes.

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