Name: Greek-style mini spring lamb roasts
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 kilogram baby or chat potatoes, halved; 12 clove unpeeled garlic, bases removed; 1 handful oregano leaves; 3 tablespoon olive oil, plus 1 1/2 tbsp extra; 1 1/2 tablespoon chopped oregano; 2 teaspoon chopped rosemary; 2 clove garlic, minced; 1 teaspoon lemon zest; 1 tablespoon sea salt; 1/2 teaspoon cracked black pepper; 2 400g lamb mini roasts; green salad, to serve

Ingredients

1 kilogram baby or chat potatoes, halved

12 clove unpeeled garlic, bases removed

1 handful oregano leaves

3 tablespoon olive oil, plus 1 1/2 tbsp extra

1 1/2 tablespoon chopped oregano

2 teaspoon chopped rosemary

2 clove garlic, minced

1 teaspoon lemon zest

1 tablespoon sea salt

1/2 teaspoon cracked black pepper

2 400g lamb mini roasts

green salad, to serve

Method

1.Roast potatoes preheat oven to 200°C (180°C fan-forced). Place potatoes on baking tray and scatter over garlic cloves and little oregano. Drizzle with 3 tbsp oil and toss to coat. Place on top rack of oven for 30 mins.

2.Marinate meat. Meanwhile, place rest of oregano, rosemary, minced garlic, zest, juice, 1 1/2 tbsp oil, salt and pepper in bowl and coat with marinade. Place on second baking tray.

3.Remove potatoes from oven, turn and crush lightly using back of spoon, and return to top rack. Roast lamb with potatoes for 20 to 25 mins for medium, or until cooked to your liking.

4.Rest lamb; remove lamb from oven, cover loosely with foil and rest for 10 mins. While lamb is resting, increase oven temp to 250°C (230°C fan) to crisp up potatoes for 10 mins. Remove potatoes from oven and season with salt and pepper.

5.Serve; carve lamb and serve with roast spuds and green salad.

Mini lamb roasts are a great alternative to a large leg as they’re much faster to cook and carve.
Note

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Ingredients

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