Quick roast lamb with olive and caper crust
7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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)