Name: Mini Greek lamb roast with grilled haloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 zucchini, halved, quartered; 2 x 250g mini lamb rump roasts; 2 tablespoon olive oil; grated zest and juice of ½ lemon; 2 clove garlic, crushed; 2 teaspoon dried oregano; 250 gram haloumi, drained, patted dry, sliced; 250 gram packet cooked beetroot, drained, quartered (see tip); tzatziki, oregano leaves to serve

Mini Greek lamb roast with grilled haloumi

This lamb recipe makes it easy to enjoy all the great flavours of a Greek lamb roast. Mini lamb rump roasts are combined with haloumi, tzatziki and lemon to create this quick, delicious dish

Mini Greek lamb roast with grilled halloumi

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 zucchini, halved, quartered

2 x 250g mini lamb rump roasts

2 tablespoon olive oil

grated zest and juice of ½ lemon

2 clove garlic, crushed

2 teaspoon dried oregano

250 gram haloumi, drained, patted dry, sliced

250 gram packet cooked beetroot, drained, quartered (see tip)

tzatziki, oregano leaves to serve

Method

1.Preheat oven to very hot, 220°C.

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

3.Roast for 15 minutes until a golden-brown crust forms on lamb. Reduce oven to 200°C. Roast for 10 minutes.

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

5.Arrange haloumi slices on top of zucchini. Spray with oil and season. Place under a preheated grill for 3-4 minutes until golden. Add beetroot to pan, then toss and grill for 1 minute more.

6.Serve lamb thinly sliced with roast veges and haloumi. Accompany with tzatziki and oregano leaves.