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Photo of Quick roast lamb with olive and caper crust by WW

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)

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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