Lamb mini roast with oregano, garlic and lemon

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Serves: 4
Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
Total cost: $20.24 / $5.06 per serve
(at time of publication)

Dairy free Diabetes friendly High fibre High iron Low kilojoule Low sodium Gluten free High protein

Ingredients
Nutrition info.

Full ingredients list:

4 potatoes
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon fresh oregano leaves, chopped
1 teaspoon dried oregano
1 lamb round or topside mini roast (about 500g), fully trimmed
6 cups steamed greens, to serve

Nutritional information (per serve)

Kilojoules:

1,648kJ

Calories:

394cal

Protein:

33.7g

Total fat:

12.9g

Saturated fat:

Carbohydrates:

29.4g

Sugars:

Dietary fibre:

10.6g

Sodium:

201mg

Calcium:

79mg

Iron:

5.2mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 220ºC. Place potatoes onto a baking tray. Bake for 40-45 minutes, or until golden and crispy.

Step 2 Meanwhile, combine olive oil, lemon juice, garlic, oregano and some pepper. Rub herb mixture over lamb roast.

Step 3 Place lamb onto a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For accuracy, use a meat thermometer. (For ideal temperatures, see Your guide to healthier roasts.)

Step 4 Remove lamb from oven, cover loosely and rest for 10 minutes.

Step 4 Remove potatoes from oven, slice lamb and spoon over remaining oregano mixture juices. Serve lamb with roasted jacket potatoes and steamed vegetables.