MINI GREEK LAMB ROAST WITH GRILLED HALOUMI

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 40 MINS + REST­ING

✦ 2 zuc­chini, halved, quar­tered

✦ 2 x 250g mini lamb rump roasts

✦ 2 tbsp olive oil

✦ grated zest and juice ½ le­mon

✦ 2 gar­lic cloves, crushed

✦ 2 tsp dried oregano

✦ 250g haloumi, pat­ted dry, sliced

✦ olive oil spray

✦ 250g packet cooked beet­root, drained, quar­tered (see tip)

✦ tzatziki, le­mon wedges, oregano leaves, to serve

1 Pre­heat oven to 220°C.

2 Ar­range zuc­chini in a roast­ing pan. Place lamb on top. In a small jug, com­bine oil, zest, juice, gar­lic and oregano. Pour over in­gre­di­ents in pan. Sea­son.

3 Roast 15 mins un­til a golden brown crust forms on lamb. Re­duce oven to 200°C. Roast a fur­ther 10 mins.

4 Re­move lamb from pan. Rest, loosely cov­ered with foil, 10 mins.

5 Mean­while, ar­range haloumi slices on top of zuc­chini. Spray with oil and sea­son. Place un­der a pre­heated grill 3-4 mins un­til golden. Add beet­root to pan. Toss and grill a fur­ther 1 min.

6 Thinly slice lamb and serve with roast veg­eta­bles, haloumi, tzatziki and le­mon wedges. Sprin­kle with oregano leaves.

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