Quick roast lamb with olive and caper crust
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
With a zesty mix of olives, capers, lemon rind and parsley this delicious roast is irresistibly mouth watering
Ingredients
Baby potatoes
300 g, halved
Pitted green olives
40 g, pitted
Capers, rinsed, drained
1 tbs
Fresh lemon rind
2 tsp
Fresh flat-leaf parsley
½ cup(s)
Olive oil
1 tbs
Beef rump steak, raw
440 g, (2 x 250g mini roasts) fat trimmed
Eggplant
1 large, cut into 3cm pieces
Zucchini
2 medium, cut into 3cm pieces
Fennel
2 baby, quartered
Cherry tomatoes
250 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Lightly spray a large baking dish with oil. Place potatoes in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on HIGH (100%) for 5 minutes. Drain.
2
Meanwhile, place olives, capers, rind, parsley and oil in a food processor. Process until mixture forms a thick paste (add a little warm water if needed). Place lamb in prepared dish and spread top with paste mixture.
3
Add potatoes, eggplant, zucchini and fennel to dish and lightly spray with oil. Bake for 20–25 minutes or until vegetables are tender and lamb is cooked to your liking. Add tomatoes for last 10 minutes of cooking. Thickly slice lamb and serve with roasted vegetables.
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