MINI GREEK LAMB ROAST WITH GRILLED HALOUMI

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.