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

Ingredients

2 x 350g mini lamb roasts

1 tablespoon olive oil

250 gram cherry tomatoes

2 medium zucchini (240g), halved lengthways

250 gram baby red capsicums or 1 large red capsicum (350g), quartered

Spice rub

2 tablespoon olive oil

1 teaspoon dried oregano leaves

3 clove 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.Combine olive oil, oregano, garlic, salt, paprika and lemon juice for spice rub in small bowl; rub half over lamb.

3.Heat oil in medium flameproof baking dish; cook lamb, over heat, until browned all over.

4.Roast, uncovered, in oven for 10 minutes. Combine remaining spice rub with vegetables in medium baking dish; roast alongside lamb 15 minutes.

5.Remove lamb; cover, stand 10 minutes. Roast vegetables further 5 minutes or until tender.

6.Serve lamb with vegetables.

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