Name: Roasted spiced lamb and vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 300g trim lamb round mini roasts; 1 tablespoon olive oil; 250 gram cherry tomatoes; 2 medium (240g) zucchini, halved lengthways; 250 gram tray baby red capsicums or; 1 large (350g) red capsicum, quartered; Spice rub; 2 tablespoon olive oil; 1 teaspoon dried oregano leaves; 3 cloves garlic, crushed; 1/4 teaspoon salt; 1 teaspoon sweet paprika; 1 tablespoon lemon juice

Roasted spiced lamb and vegetables

This trim lamb is rubbed with aromatic oregano, garlic and paprika then roasted to perfection.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

2 300g trim lamb round mini roasts

1 tablespoon olive oil

250 gram cherry tomatoes

2 medium (240g) zucchini, halved lengthways

250 gram tray baby red capsicums or

1 large (350g) red capsicum, quartered

Spice rub

2 tablespoon olive oil

1 teaspoon dried oregano leaves

3 cloves garlic, crushed

1/4 teaspoon salt

1 teaspoon sweet paprika

1 tablespoon lemon juice

Method

1.Preheat oven to very hot (240°C/220°C fan-forced).

2.To make spice rub: combine all ingredients in a small bowl.

3.Rub half the spice rub over lamb. Heat the oil in a medium flameproof baking dish, cook lamb until browned all over. Transfer dish to oven roast for 10 minutes.

4.Combine the remaining spice rub with vegetables in a medium baking dish. Roast alongside the lamb for 15 minutes. Remove the lamb; stand, covered, for 10 minutes.

5.Roast vegetables for a further 5 minutes or until tender.

6.Serve lamb sliced with vegetables and lemon wedges, if desired

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