Mini Greek lamb roast with grilled haloumi

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.

notes

• For fresh beetroot, trim and halve 1 bunch baby beetroot, wrap in foil with a splash of oil and roast for 30 minutes.