- 0:25 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
Make your weekday easier with this super fast, family-friendly meal.
Ingredients
- 1kg spunta potatoes, peeled, cut into 3cm pieces
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1kg butterflied leg of lamb
- 200g feta, crumbled
- 1/2 cup mixed olives
- 240g cherry truss tomatoes
- 1/4 cup small fresh basil leaves
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place potato on a baking tray. Add lemon rind, lemon juice and half the oil. Season with salt and pepper. Toss to combine. Roast for 50 minutes or until golden and tender.
- Step 2Meanwhile, heat remaining oil in a flameproof baking dish over high heat. Cook lamb for 3 to 4 minutes each side or until browned. Turn top-side up. Top with feta, olives and tomatoes. Bake for 25 to 30 minutes for medium or until cooked to your liking (see tip).
- Step 3Remove lamb from oven. Cover loosely with foil. Rest for 10 minutes. Slice. Transfer lamb, feta, olives and tomatoes to a plate. Sprinkle with basil. Serve with potato.
- High protein
- Low carb
- Low sugar
Nutrition
3328 kj
Energy
43g
Fat Total
16g
Saturated Fat
6g
Fibre
67g
Protein
208mg
Cholesterol
1052.9mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Add lamb to oven for the last 25 to 30 minutes of potato cooking time.
- Author: Liz Macri
- Image credit: Rob Palmer
- Publication: Super Food Ideas
